Salmon hors d’oeuvres are made simply, but look fancy

Yankee Chef logoBy Jim Bailey
theyankeechef.blogspot.com

Simple yet fancy, these are delicious smoked salmon appetizers. I think the buttery flavor of inexpensive, round crackers pairs perfectly with fish so heave-ho to the fancy crisps and opt for a truly frugal, but better tasting base for your summer get-together.

Crunchy salmon bites

Smoked salmon bites

12 ounces smoked salmon, cut into bite-sized pieces
20 crackers of your choice
4 ounces Neufchatel, Fontina or brie cheese, room temperature
2 tablespoons sour cream
Juice from 1 lemon
1 teaspoon grated lemon rind
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2-3 tablespoons diced water chestnuts
Freshly chopped or dried rosemary

Mix the Neufchatel cheese, sour cream, lemon juice and zest, Worcestershire sauce and black pepper in a bowl until well combined.

Lay out your crackers on a serving platter. Spoon equal amounts of cheese mixture onto each cracker. Top with a chunk of smoked salmon, followed by some water chestnuts and a sprinkle of rosemary over the top. Chill for at least 1 hour before serving.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

 

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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