Saturday 18 October 2008

smoked salmon w currants, feta & pine nuts

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.

120g smoked salmon slices
32 plump currants
2 tablespoons verjuice
100g feta
16 pine nuts, toasted
1 teaspoon lemon juice


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.


  1. 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!

  2. Looks so elegant. Great one-bite thing to start a meal.

  3. Great idea - especially as we are all looking for new hors d'oeuvres at this time of year.


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