Smoked salmon and cucumber yogurt salad canapés
The technical composition of a canapé consists of a base (e.g., bread, pancake or cracker), a spread, a main item, and a garnish. When we were at Jaya Grocer, we were pleasantly surprised to see Scottish smoked salmon in the fish (chiller section) department. This is our first time coming across Scottish ones, as other supermarkets usually stock Norwegian variant. And Scottish smoked salmon is my favorite of all!
It is common to see smoked salmon and cream cheese canapes, but I thought of making a lighter version using natural yogurt. The canapé crackers are nice and crunchy, topped with the cucumber yogurt slices, delicious slivers of Scottish whisky smoked salmon and dill. This is easy to put together, looks fantastic on the plate and makes great finger food.
I sure would love to stand next to a plate of these canapes and help myself to as much as I can!
Smoked Salmon and Cucumber Yogurt Canapes
Recipe by Baby Sumo
Preparation time: 10 minutes
Makes 30-35
Ingredients
150g Scottish smoked salmon
1 pack (125g) water cracker canape
Dill, to garnish
For the cucumber yogurt
1 Japanese cucumber, finely sliced
100g natural yogurt
1/4 lemon, juice only
1/2 shallot, finely chopped
A handful fresh dill, finely chopped
Salt, to taste
1. Place yogurt, lemon juice, and shallot in a bowl and mix well. Season with salt, then add the dill and cucumber and mix until well combined. Set aside.
2. Arrange canape crackers on a serving plate, then top with 3-4 slices of cucumber yogurt salad (from Step 1), and a sliver of smoked salmon. Garnish with fresh dill, before serving.
I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which I am hosting. You can link your recipes here.
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