I am such a huge fan of finger food that I could eat this way at every meal. Come to think of it, I have been eating like this the past week or two. Continue reading
My idea for the appetizer was a dip with some crostini and crudités and this week’s recipe, which I had not yet prepared when they arrived (fortunately). With what they brought I could have welcomed three more guests. Michela is an old friend of mine and with her companion the make amazing cheese up in the mountains so she brought me some of her products which we shared. Then my Italian friends Simona and Monica arrived and they brought a spicy salami from their country, some goat kebabs (called ‘rostelle’) and some bread like rings (I forgot their name). When I saw the situation I placed the salmon back in the fridge. A couple of days past and finally I had the time to spend an evening of relax. I made them the way I intended to in the beginning and enjoyed them while reading a book and with some music to keep me company.
Smoked Salmon Appetizer
Makes about 10 balls – 3-4 people
Prep time: 15 min
120 smoked salmon (preferably all in one fillet)
10-12 dry roasted almonds
1 tbsp chopped parsley
1 small onion
1 ½ tsp prepared horseradish
2 tsp sour cream
1 small tbsp lemon juice
Salt and pepper
Olive oil (optional)
Cut the salmon into tiny pieces (like for a tartar) and place in a bowl.
Thinly chop the almonds and the onion and add them to the salmon with the parley the horseradish, sour cream, the lemon juice and salt and pepper to taste. Mix the ingredients together.
With a teaspoon scoop a bit of the preparation and roll to form a small ball. Drizzle with a little olive oil. Serve alone or with some bread. Just remember the napkins…