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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

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