Pastry Hors d'œuvres - Mini-Sandwiches, Canapés - Assorted Snacks - Hot Hors d'œuvres, Cold Brochettes - Centerpieces for Buffets

!±8± Pastry Hors d'œuvres - Mini-Sandwiches, Canapés - Assorted Snacks - Hot Hors d'œuvres, Cold Brochettes - Centerpieces for Buffets

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Post Date : Nov 29, 2011 02:08:15 | N/A

This volume presents a wide variety of dishes that are appropriate for receptions and buffets.

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Baked Brie - President Cheese

!±8± Baked Brie - President Cheese

Gourmet Baked Brie - Find the perfect brie recipe for your next party.

Baked Brie - President Cheese

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Step-by-step Recipe: Oyster Strudel

!±8± Step-by-step Recipe: Oyster Strudel

Visit www.athensfoods.com for this complete recipe and other Fillo Dough recipes. If you love oysters, you will delight in this flavor combination of bacon, mushrooms and shallots enclosed in flaky phyllo dough. Oysters Origami for Two Ingredients 12 Sheets Athens® Fillo Dough (9" x 14"), thawed 10 ounce jar medium to extra small Oysters, drained 1 tablespoon olive oil + 2 tablespoons olive oil, for brushing fillo 2 tablespoons shallots, finely chopped 3/4 cup mushrooms, finely chopped 1 clove garlic, minced 1/2 tablespoon butter 1/2 tablespoon flour 1/4 cup milk 2 tablespoon white wine 1/4 teaspoon sea salt Pinch of pepper 1/4 teaspoon hot sauce 1/2 cup Parmesan, grated 2 slices bacon, cooked and crumbled 2 green onions, chopped In a large non stick skillet, heat 1 tablespoon olive oil. Add shallots, mushrooms & garlic. Saute stirring often, for about 6 minutes or until the shallots and mushrooms start to brown. Add butter. When the butter has melted add flour, stirring with a whisk for about 1 minute. Add milk, white wine, hot sauce and salt & pepper. Set aside to cool. When cool add, Parmesan cheese, bacon crumbles and green onion. Set aside. Lay oysters out onto paper towels to dry as much as possible. When dried, divide them into 4 servings. You may have to cut one or more oysters to equally distribute. Lay out a sheet of fillo dough on a dry work surface and lightly brush with olive oil. To prevent edges from cracking, brush edges first then move into center. Lay ...

Step-by-step Recipe: Oyster Strudel

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Different Ways to Serve Smoked Salmon As an Appetizer

!±8± Different Ways to Serve Smoked Salmon As an Appetizer

Smoked salmon is one of the most versatile ingredients for appetizers. Everyone loves the flavor, and the possibilities for serving it are endless. Smoked salmon adds a touch of elegance to your table without breaking the bank.

Smoked salmon can be mixed with cream cheese, herbs, or vegetables to make a wide variety of appetizers ranging from dips to finger food. The rich flavor is simple to work with; so many other ingredients highlight salmon's qualities.

Smoked salmon can be easily made into "Philadelphia rolls," which are a sushi roll made with smoked salmon and cream cheese. You could also mix it with creme fraiche, roasted peppers, and spinach to serve on brioche. Squares of frittata made with salmon that has been smoked could be served with toothpicks.

If you want to keep the dish low on carbohydrates, try putting the salmon on disks of cucumber. Decorate it with a chive or two and a wedge of cherry tomato for a beautiful appetizer. Alternatively, thin slices served with bread slices are delicious, especially when drizzled with a high quality olive oil and a touch of lemon.

Bake it in puff pastry for delicious little bites or pile it on a fancy cracker with a touch of caviar. Is there no end to the ways this amazing delicacy can be enjoyed? Try some different recipes and see what you like best. There is definitely a smoked salmon appetizer for everyone.

Recipe for Smoked Salmon Rolls with Dill Sauce

This recipe uses both salmon and smoked salmon. It makes excellent appetizers that can easily double as a light main dish when served with a salad.

What You Need

1-1/2 pound center cut salmon fillet 6 large zucchini, trimmed 1-1/2 cup mayonnaise 3/4 cup plus 3 Tablespoons fresh dill, chopped 7 teaspoons white wine vinegar 6 ounces smoked salmon, coarsely chopped 3 Tablespoons dill pickle, chopped Salt and pepper to taste How to Make It

Season salmon with salt and pepper. Steam the salmon until it is just opaque inside; this takes about 15 minutes. Let it cool completely.

Line a baking sheet with paper towels.

Slice the zucchini into 1/8 inch thick slices along the length of the vegetable so you end up with 24 long strips. Steam until they are just tender but pliable. This takes about 3 minutes. Transfer the steamed zucchini to your baking sheet and pat them dry.

Whisk the mayonnaise, 3/4 cup dill, and vinegar together in a bowl. Season with salt and pepper.

Flake steamed salmon into coarse pieces, removing skin and bones. Gently fold in the smoked salmon, pickle, the rest of the dill, and 1/4 cup of the dill sauce you just made.

Using a tablespoon, place 1 rounded spoonful of the salmon mixture at the end of each strip of zucchini. Roll the strips up, enclosing the salmon. Place the rolls on paper towels on a platter, seam side down. Cover the rolls and sauce separately and then chill.

Serve the rolls on a pretty platter with the remaining dill sauce.

Different Ways to Serve Smoked Salmon As an Appetizer

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