Smoked Salmon Canapés

Elevate your holiday gatherings with this delightful trio of smoked salmon canapés, perfect for Christmas or any special occasion. Each canapé combines complementary flavors and textures for an exquisite appetizer experience. Get ready to impress your guests with these elegant and easy-to-make bites!

Ingredients

🐟 200 grams Smoked Salmon Skandia, Salmón Noruego Ahumado
🐟 Keta Salmon Roe KAVIAR
🐟 Black Caviar Substitute
🫒 1 splash Olive Oil
🧂 Salt
🌶️ Black Pepper from a Peugeot Pepper Mill

Salmon Rolls with Cream Cheese and Walnuts:
🥛 100 grams Cream Cheese
🌰 50 grams Chopped Walnuts

Salmon Pouches filled with Surimi:
🦀 4 Surimi Sticks
🧅 1/2 Cebolleta (Spring Onion/Scallion)
🥚 1 Hard-Boiled Egg
🥄 2 tablespoons Mayonnaise
🌿 Chives

Salmon Cakes with Avocado and Cheese:
🍞 3 slices White Sandwich Bread
🥑 1/2 Avocado
🍋 1 splash Lemon Juice
🥛 3 tablespoons Cream Cheese

Instructions

1- Salmon Rolls Creation:

• In a glass bowl, mix 100g of cream cheese with 50g of chopped walnuts using a fork until fully combined.
• Arrange slices of smoked salmon on a flat cutting board.
• Spoon the cream cheese and walnut mixture onto each salmon slice.
• Carefully roll each salmon slice to create a tight cylinder.

2- Preparing Salmon Pouches:

• Chop the hard-boiled egg, surimi sticks, and cebolleta (spring onion) finely.
• In a glass bowl, combine chopped ingredients with 2 tablespoons of mayonnaise, mixing well.
• Lay out salmon slices on a cutting board.
• Place a portion of the surimi mixture at the center of each salmon slice.
• Fold the edges of the salmon slice upward to form a pouch around the filling.
• Secure each pouch with a chive strand to keep it closed.

3- Assembling Salmon Cakes:

• Halve the avocado, remove the pit, and scoop out the flesh into a bowl.
• Mash the avocado with a fork, adding a splash of lemon juice, salt, pepper, and olive oil. Mix thoroughly.
• Trim the crusts from the bread slices.
• Spread the avocado mixture over one slice of bread.
• Top with a second slice of bread, followed by a layer of cream cheese.
• Close with the last slice of bread, forming a three-tiered sandwich block.
• Wrap the sandwich block with smoked salmon slices, covering all sides.
• Cut into smaller squares or rectangles to create "pastelitos."
• Garnish with salmon roe and/or black caviar substitute.

Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: 4
Equipment:

• Glass bowls
• Fork and spoon
• Small spatula/spreading knife
• Peugeot Pepper Mill
• Dark rectangular serving platter
• Cutting board

Cooking Tips

• Use fresh lemon juice to preserve the avocado's green color.
• Ensure uniform salmon slice coverage for an elegant appearance.
• Feel free to experiment with ingredients such as herbs or different cheese varieties.

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Smoked Salmon Canapés