I made these canapes as a starter for Christmas lunch whilst the turkey was resting. They needed to be made in a hurry so I didn’t zest the lemon and forgot the dill, which is a shame as the garnish does make them look pretty. Generally presentation above is not as good as it could be but they went as quickly as they were made. A quick and easy canape that can make your smoked salmon stretch a bit further.
- 1 lemon
- 200g smoked salmon
- 1 small shallot or onion finely chopped
- Approx 20 ready made blinis
- 1 small pot sour cream
- Small bunch fresh dill
- freshly ground black pepper
Had friends over for dinner on Sat so thought I’d do some recipes from the Rankin’s New Irish Cookery book. I’m not sure I’ve cooked anything from it before although the recipes look appealing. I needed to avoid Beef, preferably no red meat at all and no shellfish except prawns.
For starter I made the Smoked salmon and wheaten bread millefeuilles with marinated red onion. Wheaten bread easy to bake. Very difficult to slice the bread thin enough though. The marinated onion added a delightful sweet touch to the dish and essential to lift this out of wheaten bread and smoked salmon. I didn’t do the top layer as the thicker bread slices meant it was high enough.
Main was Salmon with horseradish crust and chive cream sauce. I was trying to prepare what I could ahead of time and accidentally used the horseradish and mustard mix I’d prepared for the chive sauce to coat the salmon. It wasn’t a disaster but meant the fish crust wasn’t as zippy as I’d have liked. TBH I think the chive sauce could have been prepared to just before adding chives and reheated gently when needed, this would have stopped me using the wrong mix to coat the fish. Not sure how far ahead the salmon crust could have been prepared, I must experiment.
Veg was buttered spinach and made cream potato gratin from the Rankin book. The gratin was really easy to make but the recipe had absurd amounts of cream. I couldn’t work out why whipping cream either. I used a fraction of the quantity of double cream and it turned out beautifully.
Pudding I made a basic apple cake from Darina Allen’s Irish Traditional Cooking book. Very easy pastry and pleasant apple pie. Not really a dinner party pudding though. Apple cake was very nice cold the next day.
I wanted to make a quick dinner with what I had in the fridge. Since I had a pack of fresh tagliatelle, smoked salmon and a pot of cream it was pasta with smoked salmon sauce. The original recipe was from one of my older recipe books; Pizza and Pasta by Susan Conte however we’ve adapted it since then.
The original recipe is as follows:
50g smoked salmon
200ml single cream
1 tablespoon grated parmesan chese
Prepare the sauce whilst the pasta is cooking.
Cut the smoked salmon into thin small strips.
Melt butter in a large pan and add cream.
Heat through and add smoked salmon and salt to taste.
Stir in a ladle of boiling pasta water.
When the sauce is cooked pour over the cooked pasta and top with grated parmesan (this is one of the rare fish pasta sauces that is improved by the addition of parmesan).
The most immediate change we made was to remove the salt. I rarely use salt when cooking and it really seems superfluous in a recipe with smoked salmon.
The next major change is to add a small red chilli into the sauce. This can be removed after cooking if you wish but it adds a much needed subtle kick to the sauce.
Lastly optionally add a tablespoon of capers to the sauce at the same time as the salmon.