In an attempt to come up with an inventive appetiser for a dinner party, I discovered this wonderful combination of smoky salmon, sour currants, tangy feta and rich pine nuts.
It was a hit and a combination I intend to repeat again and again.
Smoked Salmon Spoons w Verjuice Currants, Feta & Pine Nuts
Anna’s recipe. Serves 8 as an amuse buche.
Ingredients:120g smoked salmon slices
32 plump currants
2 tablespoons verjuice
100g feta
16 pine nuts, toasted
1 teaspoon lemon juice
Method:
1. Soak currants in verjuice for 2 hours.
2. Divide salmon to produce 8 equal portions of bite sized pieces. Divide between spoons.
3. In the centre of each salmon slice place 4 currants, 2 pine nuts and some crumbled feta. Fold salmon over to cover.
4. Spoon the verjuice from the currants over the salmon and add a few drops of lemon juice to each spoon before serving.
Anna’s recipe. Serves 8 as an amuse buche.
Ingredients:120g smoked salmon slices
32 plump currants
2 tablespoons verjuice
100g feta
16 pine nuts, toasted
1 teaspoon lemon juice
Method:
1. Soak currants in verjuice for 2 hours.
2. Divide salmon to produce 8 equal portions of bite sized pieces. Divide between spoons.
3. In the centre of each salmon slice place 4 currants, 2 pine nuts and some crumbled feta. Fold salmon over to cover.
4. Spoon the verjuice from the currants over the salmon and add a few drops of lemon juice to each spoon before serving.
Very interesting appetizer there Anna. At first I was concerned with the feta/salmon combo but it's a small presence...can replace the usual sour cream and I think it works...go for it!
ReplyDeleteLooks so elegant. Great one-bite thing to start a meal.
ReplyDeleteGreat idea - especially as we are all looking for new hors d'oeuvres at this time of year.
ReplyDelete