What’s Cooking: Salmon Belly and Dill Canapes
Last weekend we had some friends over and had ourselves a little party. I have been obsessed by canapes, tapas and other finger food over the past few days. First, you can make them with almost anything you got lying on your pantry. Second, they’re quick and easy to make, plus when served in a nice tray or hors d’oeuvre tower, you’ll look like a culinary goddess!
So here’s a little something I came up with. It’s a twist on the classic Smoked Salmon and Dill Bites but it tastes great and is very affordable.
Salmon Belly and Dill Canapes
WhatYahNeed:
1/4 kilo Salmon Belly (cost about Php65 in Shopwise)
Juice from half a lemon or about 5 pcs calamansi
10 pcs Capers
1 tbsp pickled relish
¼ tsp salt
¼ tsp ground pepper
¼ tsp ground pepper
1/4 tsp spanish paprika
1 packet (80ml) Lady’s Choice Tuna Spread with Real Tuna
2 tbsp Lady’s Choice Real Mayonnaise
2-3 sprigs of dill
WhatYahGottaDo:
- Squeeze lemon juice on salmon belly and steam for about 5-7 minutes or until cooked.
- Once salmon belly is cooked and cooled, flake the meat, discard skins and bones. Set aside in a bowl.
- In another bowl, mix capers, pickle relish, salt, pepper, paprika, half of the dill leaves, Lady’s Choice Tuna Spread with Real Tuna and Real Mayonnaise. Fold in flaked salmon meat.
- Spread about a teaspoon full on sliced toasted baguettes and top with dill for garnish.
More Tapas & Hors d’oeuvre recipes to come!
