Skip to main content

Smoked Salmon Poppies #FishFridayFoodies


It's time for Fish Friday Foodies' December event. 

In any case, we are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month.

This month, Sue of Palatable Pastime is hosting as we share seafood recipes for entertaining
. She wrote, "Share your recipes entertaining using fish and seafood for our December event. Any type of recipe: appetizers, mains, salads, etc. that would be great for parties or as a special holiday meal."

Before I get to my recipe. Here's the rest of the #FishFridayFoodies' celebration menu...




Making rosettes with smoked fish is an easy addition to an array of amuse-bouche plates. I am calling these 'poppies' because the black caviar reminds me of these flowers.

In any case, this is hardly a recipe. But I'll give you a little write up. And, because these are so quick to make, you have more time to spend with your guests.


Ingredients

  • smoked salmon, thinly sliced (I bought mine already sliced)
  • crème fraîche
  • caviar (I used Black Capelin caviar from Iceland)
  • basil leaves for garnish



Procedure
Place basil leaves on a serving platter. Roll salmon into a flower shape and place on top of the basil leaves. Add a small dollop of crème fraîche. Top with a smear of caviar. Serve immediately.

Comments

  1. These are sooooo clever! I have some creme fraiche that I didn't know what to do with. Now I do.

    ReplyDelete
  2. These are absolutely gorgeous and look delicious! Beautiful for any appetizer plate.

    ReplyDelete
  3. What an easy but decadent idea - creme fraiche is always good in my mind too!

    ReplyDelete
  4. Great minds Cam....Love that yours have the caviar topping.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas