Appetizers or Hors d'œuvre literally means “apart from the main work”. So, food items in this category are light and they prepare the palate for the rest of the delectable dishes to come. Appetizers fulfill the function of sustaining the hunger when the main course takes time to arrive. Light and lip smacking, appetizers rev up the main course and so they have become a must before any meal. Appetizers are also a good way to use up any of the leftover food from the previous night. In house parties’ appetizers can be kept on the side tables so that the guests can snack on them whenever they feel like. When it comes to selecting the right appetizers nothing can be more scrumptious then salmon appetizers. Easy to make with only a little effort, salmon appetizers can energize the guests through the party so that the meal in the end can be relished slowly instead of being wolfed down by hungry revelers.
Easy Salmon Appetizer Recipes
Salmon Orange Pâté
- 1 cup dry White wine
- 2 Oranges - zested and juiced
- 3 tablespoon Maple syrup or honey
- 1 lb Salmon fillet (with or without skin)
- 1 Shallot (minced)
- 1 tablespoon Capers (drained and chopped)
- 2 tablespoon chopped Dill
- 4 tablespoon unsalted Butter (softened)
- 2 tablespoon Mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoon Lemon juice
- Salt and pepper
- In a skillet take the wine, orange juice and maple syrup, and bring the mixture to a boil.
- Sprinkle both sides of the salmon fillet with salt and pepper and then place it on the skillet (with the skin side down).
- Bring the wine mixture to simmer and then reduce the heat and cover the skillet.
- Cook for 10 minutes till the center of the salmon is translucent.
- Take out the salmon from the skillet and let it cool. Then remove the skin.
- Using a fork flake the salmon and then mix it with all the other ingredients.
- Sprinkle salt and pepper and then refrigerate for one hour.
- Before serving keep at room temperature for 10 minutes to soften.
- Serve the Pâté on pieces of crackers.
Serve – 16
Salmon Cucumber Rolls
- 1/2 lb Salmon leftovers or poached salmon fillet
- 1/4 cup finely sliced Scallions
- 2 tablespoon Sour cream or thick Greek Yogurt
- 2 tablespoon Mayonnaise
- 1 tsp Dijon mustard (optional)
- 1 English cucumber
- Salt and pepper to taste
- Peel the skin off the salmon and using a fork flake it.
- Mix the flaked salmon with scallions, mayonnaise, and sour cream. Season with salt and pepper.
- Now cut the cucumber in half and then crosswise. Cut thin slices lengthwise using a blade slicer. The slices should be so thin that it can be comfortably rolled.
- On each cucumber slice spread one tablespoon of the salmon mixture. Keep at least 1.5 inches of the slice empty on one side. Then roll the slice from the filled end to the empty end.
- Before serving arrange the rolls next to each other on a plate to prevent unrolling.
Serve – 4
- 2 center cut Salmon fillets with skin
- 1 tablespoon Black pepper corns
- 2 tablespoon Sugar
- 1 tablespoon Cognac
- ¼ cup chopped Dill
- Salt, as per taste
- Crush the pepper corns and then mix it with salt and sugar in a bowl. Add a tablespoon of water and then mix again.
- Debone the salmon fillet and marinate both sides of the fish with the corn mixture.
- Sprinkle the cognac over both the fillets and arrange them one on top of the other.
- Sprinkle the dill over the fish and then bake for 30 minutes in a greases baking dish.
Serve - 3