We tested two smoked salmon appetizers and two crabmeat appetizers to see if we wanted to add them to the party menu. I'll tell you about the crabmeat appetizers in another post. As for the smoked salmon appetizers, both were terrific but one is much better for a small group - or just a couple. When I'm cooking food for the party I need to be able make dishes in large quantities, prepare ahead and have it easy for my kitchen crew to replenish the serving dishes. The party is all about saying thank you to our wonderful clients and friends and is not about me spending the whole time in the kitchen!
By the way, all four recipes came from fellow food bloggers. So, this is an opportunity for you to hop over to some other blogs and get acquainted with them.
The first recipe for smoked salmon came from Cardamom Hills. It's called Smoked Salmon with Spicy Dill Sauce. The sauce in her photo was a good bit thicker than mine was. We loved the little bit of spiciness added by the green chiles. I commented that this would be wonderful served in a crepe. Or, perhaps on a piece of toast with a poached egg. (Stay tuned for a post about this!) But, it won't work for a crowd. Too much last minute prep work.
The second recipe is for Cream Cheese Pancakes with Smoked Salmon. Evil Shenanigans posted this one. We loved it New Years Eve and tried it for breakfast the next morning to see how these tasted chilled. Every bit as good. I'd have loved to put this one on the party menu but couldn't figure out how to refrigerate a platter of the little yummies with everything else in in the fridge.
Smoked Salmon with Spicy Dill Sauce
1 T butter
2 cloves garlic, finely minced
4 sprigs dill, 2 sprigs chopped
2 oz chopped green chilies
4 T heavy cream
2 T cheddar, finely shredded
2 T parmesan, finely shredded
In a small saucepan, melt the butter. Add the garlic and chopped dill and saute until the garlic is very soft. Add the chopped green chilies and saute until they're warmed. Stir in the cream and cheeses. Stir until the cheeses are melted.
To plate, cut the smoked salmon into one inch squares. Top with a bit of sauce and a small dill sprig.
adapted from Cardamom Hills
Smoked Salmon on Chive Cream Cheese Pancakes
For the pancakes:
1 c flour
1 1/4 t baking powder
1/4 t salt
1 T fresh chopped chives
1 oz cream cheese, softened
1 T butter, softened
3/4 c milk
8 oz cold smoked salmon
Capers, for garnish
For the sour cream sauce:
1/2 c sour cream
1 t horseradish
1/4 t salt
for the pancakes:
Mix the dry ingredients in a medium bowl.
Whisk the cream cheese and butter together in a another bowl. Whisk in the egg,
then the milk. Now, pour the wet ingredients into the dry ingredients. Mix just until they're incorporated. Don't overmix or you'll have tough pancakes!
Heat a large skillet. Coat the bottom with a bit of butter or olive oil (not evoo, it'll impart a flavor you don't want.) When the skillet is hot enough that a drop of water tossed in sizzles, pour the batter in by tablespoonful.
Flip when the first side is nicely browned.
for the sauce:
Mix all ingredients together.
To plate, put a pancake down,
top with a bit of sauce,
then a slice of smoked salmon. Garnish with a few capers.
adapted from Evil Shenanigans