Category: -appetizers

Categories
-appetizers Fish

Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Sauce:

  • 1 cup finely chopped unpeeled English hothouse cucumber
  • 3/4 cup mayonnaise
  • 3 tablespoons prepared white horseradish
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh chives

Fish cakes:

  • 3 tablespoons olive oil plus more for frying fish cakes
  • 3 medium carrots, peeled, finely chopped
  • 1 2/3 cups finely chopped leeks (white and pale green parts only)
  • 2 large eggs
  • 6 tablespoons unsalted matzo meal
  • 1 3/4 teaspoons coarse kosher salt
  • 3/4 teaspoon ground white pepper
  • 18 ounces skinless whitefish fillets, cut into 1-inch cubes
  • 1 9-ounce skinless salmon fillet, cut into 1-inch cubes
  • Lemon wedges
  • Fresh Italian parsley sprigs

For sauce:

Step 1

Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.

For fish cakes:

Step 2

Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#;233 until soft but not brown, about 15 minutes. Cool in skillet.

Step 3

Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.

Step 4

Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.

Step 5

Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.

Step 6

Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.

Categories
-appetizers Vegetarian

Spinach Artichoke Cups

  • Cooking spray1 
  • (10-oz.) package frozen spinach, defrosted and chopped1 c. 
  • canned artichoke hearts, drained and chopped4 oz. 
  • cream cheese, softened1/4 c. 
  • sour cream1 1/2 c. 
  • shredded mozzarella1/4 c. 
  • grated Parmesan2 
  • cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper1 
  • tube crescent dough
  1. Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour  cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt and pepper. 
  2. On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.
  3. Bake until pastry is golden and cheese is melted, about 15 minutes.
Categories
-appetizers -sides Vegetarian

Roasted Brussels Sprouts With Warm Honey Glaze

  • 1½lb. brussels sprouts, trimmed, halved
  • ¼cup extra-virgin olive oil
  • ½tsp. kosher salt, plus moreFreshly ground black pepper
  • ¼cup honey
  • ⅓cup sherry vinegar or red wine vinegar
  • ¾tsp. crushed red pepper flakes (optional)
  • 3Tbsp. unsalted butter
  • 3scallions, thinly sliced on a diagonal
  • 1tsp. finely grated lemon zest

Step 1

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Step 3

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Step 4

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Step 5

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Categories
-appetizers Shrimp

Shrimp Cocktail

  • Ice
  • 6 c. water
  • 2 tbsp. kosher salt
  • 2 tbsp. granulated sugar
  • 1/2 small onion, peeled and halved
  • 1 tbsp. small bunch parsley, divided
  • 2 lemons, divided
  • 2 lb. shrimp, peeled and deveined

FOR THE COCKTAIL SAUCE

  • 1/2 c. mild chili sauce, such as Heinz
  • 1/2 c. ketchup
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. horseradish
  • 1 tsp. Worcestershire sauce
  • 2 dashes hot sauce, such as Tabasco
  • 1/4 tsp. celery salt

DIRECTIONS

  1. Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges.
  2. In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot. 
  3. Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon (or spider) into the bowl of ice.
  4. Make the cocktail sauce: In a small bowl, mix all ingredients until fully combined. 
  5. Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley. 
Categories
-appetizers Vegetarian

Sun Dried Tomato Egg cups

  • 10 large eggs
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sun dried tomatoes chopped
  • 3/4 cup spinach chopped
  • 1/4 cup fresh basil chopped
  • 1 cup Parmesan cheese grated

Instructions

Preheat oven to 200c (400 F).

Get a 12 count muffin tin, and grease generously. Set aside.

In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

Add in all other ingredients

Divide evenly into muffin tins filling 2/3 full. Top with additional parmesan cheese.

Bake in preheated oven for 12-15 minutes, or until set.

Categories
-appetizers bread&pizza Fish

Salmon Honey Pastries

  • 56 grams (2 ounces) cream cheese
  • 1/2 tablespoon honey
  • 2 teaspoons fresh lemon juice (for cream cheese filling)
  • 2 teaspoons chopped fresh dill, divided
  • 140 gram (5 ounce) salmon steak, skin removed
  • 3 teaspoons lemon juice for salmon (optional)
  • small pinch of sea salt
  • 1 sheet puff pastry dough
  • 1 egg
  • 2 teaspoons water
  1. Preheat oven to 200c (400F.)
  2. Combine the cream cheese, honey, one teaspoon dill, and one teaspoon lemon juice in a small bowl. It will take a few minutes to combine everything well. Add the other one teaspoon of lemon juice, stir well again, and set aside.
  3. Slice salmon steak into 12 thin slices. Arrange salmon slices on a large flat plate, sprinkle remaining dill, three teaspoons of lemon juice (optional), and small pinch of sea salt over salmon slices.
  4. Cut pastry dough into 12 squares. Evenly distribute the cream cheese onto the pastry squares. Top each with one slice of salmon.
  5. In a small bowl combine egg and water.
  6. Fold one corner of the pastry square over the salmon, brush with egg wash. Fold opposite corner over the first fold, brush with egg wash to seal.
  7. Bake 18-20 minutes or until salmon and pastry dough are fully cooked.
Categories
-appetizers Shrimp

Grilled Citrus-Shrimp Lettuce Cups

  • 1small shallot, finely chopped
  • 15-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
  • 1Thai chile, thinly sliced
  • ½cup fresh lime juice
  • ½cup fresh orange juice
  • 2teaspoons finely chopped peeled ginger
  • 1teaspoon (or more) kosher salt
  • 1pound large shrimp, peeled, deveined, tails removed
  • 2teaspoons toasted sesame oil
  • Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)

Step 1

Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill 30 minutes.

Step 2

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with sesame oil; season with salt, if needed.

Step 3

Serve shrimp with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.

Categories
-appetizers Fish

Salmon Rillettes

Ingredients

  • 1/2 pound center-cut, skinless salmon fillet
  • 1 tablespoon anise-flavored liqueur, such as Pernod
  • Salt
  • Freshly ground white pepper
  • 1 celery rib
  • 1 leek, halved lengthwise
  • 1 small onion, quartered lengthwise
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 cup dry white wine
  • 4 cups water
  • 5 tablespoons unsalted butter, softened
  • 1 large shallot, minced (1/4 cup)
  • 1/2 tablespoon sour cream
  • 1/4 pound skinless hot-smoked salmon, flaked
  • 2 tablespoons snipped chives
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon smoked sweet paprika
  • Toasted baguette slices, for serving

Directions

Instructions Checklist

  • Step 1On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  • Step 2Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
  • Step 3Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
  • Step 4In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
  • Step 5Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.

Make Ahead

The rillettes can be refrigerated for up to 3 days. Pack into a crock and press a sheet of plastic wrap onto the surface.

Categories
-appetizers Fish

Hot smoked trout with fennel, peas and goat’s cheese

INGREDIENTS

  • 75ml olive oil, plus extra to finish
  • 2 tbsp lemon juice
  • 5g picked dill leaves
  • Salt and black pepper
  • 1 large fennel bulb, trimmed and very thinly shaved
  • 100g soft rindless goat’s cheese, broken into chunks
  • ¾ tsp fennel seeds, toasted and lightly crushed
  • ½ tsp grated lemon zest
  • 40g pea shoots
  • 4 hot-smoked trout fillets
  • 150g peas (frozen are fine), blanched for a minute, refreshed and drained
  • 1 tsp pink peppercorns, crushed
  1. Put the oil, lemon juice and dill in a large bowl, add half a teaspoon of salt and some black pepper, and whisk. Add the fennel, stir and leave to marinate for about 30 minutes. Put the cheese in another bowl and mix in the fennel seeds, lemon zest and an eighth of a teaspoon of salt.
  2. To serve, add the pea shoots to the large bowl, flake the trout into 5cm pieces and add these, too, with the peas and peppercorns. Mix gently, transfer to a serving dish, dot cheese on top, drizzle with oil and serve.
Categories
-appetizers

Blinis

Ingredients

  • 1 cup of self-raising flour
  • 1 large free-range egg
  • olive oil
  • 1 cup of semi-skimmed milk
  • unsalted butter

Method

1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.

2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter.

3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed.

5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy.

Toppings:

* Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest.


* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon.


* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root.


* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour


* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus.


* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.