Smoked salmon & sundried tomato amuse bouche

December 17, 2012 at 10:45 am Leave a comment

amuse bouche

Amuse bouche: a fancy name for bite-sized appetizers, and not the thing you want to be assigned to bring to a holiday party of competitive foodie-types. Much stress and fear of failure went into the creation of this fancy bite, which I concocted at the last minute after worrying about it endlessly beforehand. Everyone loved it (“I told you so,” said my husband (only once, to his credit) who had to suffer through my pre-amuse anxiety), so I am sharing it here in hopes of saving you this ridiculous angst.

I was lucky to have a beautiful ingredient as my guide: a small package of cold smoked lox from my share in Skipper Otto’s Community Supported Fishery (highly recommended if you are in Vancouver or Calgary). I could have served that salmon on bite-sized pieces of an old boot and still turned out a star.

Smoked salmon & sundried tomato amuse bouche
Makes lots!

250 g light cream cheese
1/2 cup sundried tomatoes (oil or water-packed)
2 tablespoons olive oil (use the oil from the tomatoes if you are using oil-packed sundried tomatoes)
1 tablespoon capers
1 tablespoon lemon juice
1 tablespoon lemon zest
Lots of fresh cracked black pepper
2 tablespoons dill (fresh or dried)
A few sprigs of fresh basil
3/4 cup cold smoked salmon, cut into small pieces
Crackers (I used these gluten free seed crackers)
1 small bunch of chives, minced

In a food processor, buzz together the cream cheese, tomatoes, oil, capers, lemon juice and zest, pepper and herbs until it is nicely mixed. Scoop a bit of the cream cheese mixture onto each cracker and top with smoked salmon and chives. Voila! You are fancy party ready.


Entry filed under: Cooking, Gluten Free, Local food, Recipes. Tags: , , , , , , , , , .

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