What a wonderful new appetizer to serve family and company alike. It is so tasty and fresh. Serve with a colourful chilled salad, warm rolls and a chilled glass of your favourite brew.
- 1 potato peeled
- 1 can of canned salmon, drained, bones and skin removed
- 2 eggs, lightly beaten
- 2 tbsp. finely chopped pickle
- 1 cup panko crumbs
- 2 tbsp. vegetable oil
- 2 tbsp. freshly squeezed lime juice
- zest from lime
- pinch of pepper
Place the potato in a pot with water and boil until tender. Drain well and mash.
Add the salmon, stir in the eggs and pickle. Season with a pinch of pepper. Form into 6 equal patties. Roll in the panko crumbs to coat.
Heat a fry pan over medium heat, add 1 tbsp. oil and cook half of the salmon cakes. Cook until golden, a couple of minutes each side. Repeat with the remaining cakes. Serve warm with a salad, roll and beverage. Oh my Mama! This is so good.
We are always looking for new and exciting items to serve Company when they come to visit us. This one is different but Don likes this type of Hors d’ Oeuvres, so here we go.
- 10 really large radishes
- 8 oz. trout fillet, skin on
- Olive oil
- 1/4 tsp. Asian sesame oil
- fine sea salt
- white pepper
- 1 lime, juice removed and peel grated
Cut a small slice off the bottom of the radishes. Cut each radish in half crosswise. Using a small melon baller, hollow out the center of each radish, making a cup about 1/8 inch deep.
Carefully remove the skin from the trout fillet all in one piece. Place enough olive oil in a sauté pan to coat the bottom, and heat over high heat. Saute the skin in the pan until it becomes crispy (approximately 2 minutes). As the skin can curl up, hold flat with a spatula. Remove from the heat and set aside.
Cut the trout fillet into tiny cubes and place in a bowl. Add some sesame oil, squeeze of lime juice and season with salt and pepper and toss to mix.
Fill each radish cup with some tartare, break off a piece of crispy skin and garnish the top. Sprinkle some grated lime zest on top. Place over a bowl of crushed ice and keep in the refrigerator until ready to serve.
Plate on a pretty platter and serve really cold, along with a glass of white wine.