Smoked Salmon Nibbles – 3 ways
Smoked Salmon, so readily available now, is a great standby to have in the fridge. It lasts for ages if stored correctly. Once opened, remove from the packet and keep refrigerated in an airtight container, lined with baking paper.
Costco, in Lidcombe, Sydney, has 300g packets of ready-made blini for about $5.50 – a great buy, so keep some in the freezer. Alternatively, make your own, they are quick and simple to make, and also freeze well.
Woolworths, and other major supermarkets, keep packets (20 pieces) of great little pastry cups. Make sure you cook them off before using, for about 6 minutes in a Moderate Oven, just to freshen them up.
Chinese soup spoons are another great ‘container’ for savoury bites, and they are as cheap as chips to buy.
- Smoked Salmon slices
- Creme Fraiche or sour cream
- Horseradish cream
- Baby capers
- Fresh dill
- Lebanese cucumber, shredded
- 1 x lemon finely zested
- 1 x avocado, finely diced
- lemon juice
- Cocktail pastry cases
2. Preheat the oven to 160C and re-fresh store bought pastry cases for about 6 minutes. Cool
3. Make a salsa of finely chopped avocado, red onion, tomato, chives and lemon. Top with smoked salmon.
4. Use Chinese soup spoons as a container and fill with smoked salmon and any combination of these toppings.
- 375ml chilled cranberry juice
- 100ml Cointreau liqueur
- 1 x 750ml bottle chilled Sparkling Rose
- 40g (1/3 cup) raspberries, frozen is fine
- Combine the cranberry juice and Cointreau in a jug. Cover, and place in the fridge to chill.
- Divide the cranberry juice mixture among champagne flutes. Top with the Sparkling Rose and raspberries to serve.