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Hot canapés with salmon and horseradish

Hot canapés with salmon and horseradish

Today I wanted to give you something fishy on the menu of the day because it's "Change in the face", but I didn't find any recipe with pesye and not even a complete menu. So I thought I'd treat you to something fishy. And because it's a fasting day with fish release, I prepared something suitable, even if it's simpler.

  • a few slices of smoked salmon
  • Hren ras
  • a red onion
  • A few slices of marinated donut
  • 2 slices of sliced ​​bread

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Hot canapés with salmon and horseradish:

It's very simple.

I toasted the bread in the toaster. I cut it in half. I portioned the salmon fillet, placed it on the slices of bread and added grated and pickled horseradish or slices of marinated donut on top. Who does not want horseradish or donut, can eat red onions.

Good appetite! I had.

We start by slicing the radish round, into thin slices, which we will immediately put in a bowl with cold water and ice to keep them crispy. We also chop the green onion into rounds and add it in cold water with ice until ready to serve.

Chop the salmon into cubes and add it to a bowl. We laugh over it a little horseradish, as much as we know we can stand the taste. Add the juice of half a lemon, drizzle with a little olive oil, then season with salt and pepper and mix the ingredients lightly.

Peel an avocado, cut it in half, then slice both halves, place the slices nicely on a plate and sprinkle them immediately with lemon juice, so as not to oxidize.

Next to these, we will assemble the salmon tartare with horseradish, which we decorate with slices of green onion, radish slices and sprinkle a little grated horseradish, for extra freshness, a little pepper and also a little more olive oil and juice. of lemon. We serve this dish with a pleasant taste, slightly spicy, with family and guests.

Smoked salmon rillette

Smoked salmon is excellent both to be served as such, on a slice of fried bread, and to be included in various appetizers and light recipes.

We present a simple and quick recipe to you today. Rillette, meaning a salmon paste inspired by French cuisine, which is usually served as an appetizer, along with a plate of cheese and fresh vegetables.

  • 250 g smoked salmon
  • 1 onion
  • salt
  • pepper
  • chilli
  • juice of 1/2 lemon
  • 1 teaspoon tarragon
  • 2 tablespoons sour cream
  • 1 teaspoon horseradish paste

Cut the smoked salmon into thin strips. Finely chop the onion. Put lemon juice over the salmon and set aside.

Separately, make a paste of cream, salt, pepper, chilli, tarragon and horseradish. Mix well and pour over the salmon. If the pasta looks too thick, don't worry, because it will thin out in contact with lemon juice and salmon.

Mix everything well and match the taste of salt and pepper. Refrigerate for at least an hour before serving, so that all the flavors combine.

Serve with toast or spreads. Ideal for parties and appetizers.

You have to see it too.

Toasted bread spreads with cheese and mushrooms

Salmon and wasabi spreads

Salmon and wasabi spreads from: salmon, oil, sour cream, wasabi, lemon, ciabatta. Ingredients: 1 ciabatta, sliced ​​olive oil for sprinkling 140 ml cream 1/2 teaspoon wasabi paste or horseradish sauce juice and grated peel from 1 lemon 200 g smoked salmon Preparation: Place the ciabatta slices in the tray […]

Spread soup

Soup with spreads of: butter, oil, onion, garlic, flour, cider, thyme, svaiter, baguette. Ingredients: 50 g unsalted butter 1 tablespoon olive oil 3 large onions 2 cloves garlic, crushed 1 tablespoon flour 1 liter clear soup of beef or chicken 600 ml dry white cider 1 bay leaf 2 sprigs of […]

Spreads with camembert and cumin

Spreads with camembert and cumin from: camembert, butter, onion, cumin, salt, pepper, paprika. Ingredients: 200 g camembert 2 tablespoons butter at room temperature 1 teaspoon chopped onion 1 teaspoon ground cumin salt pepper paprika Preparation: Mix the ingredients, make canapés and decorate with bell pepper. Good appetite!

What else do we cook while we stay at home: Tarts with smoked salmon, horseradish and sorrel

Put the flour, baking powder, butter and a pinch of salt in a mixer. Mix until the mixture looks like peas. Mix a teaspoon of very cold water with the egg yolks, add them to the above mixture and continue to mix. You may need to add a little more water.

Remove the dough, place it on a lightly powdered surface with flour, knead lightly, then divide it into four disks. Wrap each disk in foil and refrigerate for an hour.

Heat the white wine vinegar with 100 grams of sugar, a pinch of salt and 150 ml of water over low heat, stirring to help dissolve the sugar. Then remove from the heat, add the onion over the prepared mixture and let it sit for an hour (or more).

Preheat the oven to 200 degrees.

Beat the cream until it forms and add the mustard, horseradish, sugar and a pinch of salt. Taste! You may want to add a little more salt. Cut the smoked salmon into strips and set aside.

Roll each piece of dough on a piece of parchment so that you get a circle of 17-18 cm. Use a plate to cut the shape and make sure it comes out as nice as possible. Gently prick them with the teeth of a fork. Then transfer them to baking paper and bake the slices for about 10 minutes or until golden and lightly browned. Move the washers all with paper, on a cooling medium, and let them cool for 10 minutes.

Choose sorrel, removing the thick stems. Use only fine leaves and stems.

Transfer each tart base to a plate (it's much easier than moving them afterwards). Pour some horseradish cream on each tart, add the smoked salmon, the pickled onion pieces (not the drained liquid). Sprinkle with salmon caviar, grind a little black pepper and serve with a few slices of lemon.



2 sheets of pie
2 tablespoons butter
2 tablespoons flour
1 teaspoon kosher salt
3/4 cup whole milk
1/4 teaspoon ground black pepper
1 roasted chicken breast
1/4 cup grated Parmesan cheese
1 cup finely chopped broccoli bouquets
1 or

APERITIVE REVELION. Method of preparation:

Melt the butter in a saucepan at medium temperature, add the flour and mix the mixture for 1-2 minutes. Gradually add the milk and continue to mix and boil the composition for 6 minutes. Remove the pan from the heat and incorporate the salt, pepper, parmesan, finely chopped chicken breast and pieces of broccoli, which you have prepared in advance in a steamer.

Cut the pie sheets so that you can place them in muffin tins and have "lids" for each one. Grease a special compartment tray for muffins and line it with flour. Place the pie sheets in each compartment, fill them with the chicken and broccoli mixture and cover them with other pie sheets.

Beat the egg with a tablespoon of water in a small bowl with a fork and grease the mini-pies with the mixture. Bake them in the preheated oven at 180 degrees for 15-20 minutes, until golden brown.

Xandrinne and her culinary deeds

It was raining a little outside, it's pretty cold and brr, sad. Summer is approaching and the beginning of a new school year (yes, I know, another brr). In fact, the professionals have already been called to school.
Finally. The atmosphere is only good for heating the oven for breakfast.

200 g of cottage cheese,
200 g cheese (salted, in my case),
1-2 eggs,
1 bell pepper, diced,
salt, pepper, greens.

Crushed cow's cheese with a fork, I mix it with the grated cheese, with beaten eggs, with the bell pepper, chopped and some dill, parsley, chopped and these.
I match the taste of salt and pepper and spread the dough obtained on slices of bread, which I then place in a tray (lined with baking paper, so as not to complicate it).

I put the tray in the hot oven and let the bread crisp a little, I didn't look at my watch.
I decorate with greenery.

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Choosing cookies for these canapés with salmon and black caviar depends on their size - the idea is to be able to be consumed in 1-2 sips, standing.

The delicacy of the smoked salmon-sour cream combination is raised to another level of pleasant sensation given by the crunchy biscuit and the shiny caviar on top. I prepared these sofas with salmon for a festive summer dinner & # 8211 article here.

  • 20 salty crackers (salty biscuits of any shape - round, square, rectangular) of max dimensions 5x5 cm (if you have the nerve to play with tiny biscuits you can do it).
  • 100g sour cream min 20% fat (to be cooled well in the refrigerator)
  • 50g smoked salmon ready sliced ​​(packages from refrigerated shelves in supermarkets)
  • 1-2 lettuce leaves, broken into 20 pieces
  • A jar of 100g black caviar (caviar) - obviously we are not talking about real caviar but if it exists… even better

Tagliatelle with salmon and peas

I offered this recipe to my friends from Hills, the restaurant in Bistrita that I have been collaborating with since the opening. I thought you might like it too, so here it is. And speaking of recipes, if you do not want to buy pasta, you can make them yourself according to this recipe.

For 1 serving of tagliatelle with salmon and peas you need 180 g of fresh tagliatelle, 80 g of fresh salmon, 50 g of fresh broccoli, 30 ml of olive oil, 20 g of frozen peas, 120 ml of sweet cream, salt, pepper, 5-6 small basil leaves.

Boil the pasta for 2-3 minutes in salted water. Roast the peas for a minute

Cut broccoli into strips and fish into 2 cm cubes. Fry the fish with a little olive oil for one minute on each side (4 minutes in total) over medium heat, sprinkle with salt and pepper and place on a plate.

Fry the broccoli in the same pan (add a little more oil if necessary) for two minutes, add the peas, sweet cream and a little pasta water. Bring to the boil slightly and place the pasta in the pan. Mix well and place the pasta on a plate. Put the salmon and basil leaves at the end.