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by on December 20th, 2013

Salmon Martinis ??

A new use for those martini glasses.

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My favorite party to cater has always been a cocktail party. I’m always on the look for new and interesting ideas for finger foods and if you ever need any ideas for finger foods, take a look at my appetizer section here on the blog.

A friend of mine gave me these beautiful martini glasses one year for Christmas. Of course I made martinis in them, what else would they be used for????

I have used them many times for nuts, dips, even as small vases for flowers, and this great little smoked salmon spread. For a golden wedding anniversary I catered I used this gold netty stuff to surround the martini glasses and then I used the different glasses to hold the mousse (see pickled ginger rose and bell pepper star garnish), the chopped eggs, red onions and capers. The glasses made such a beautiful presentation.

Dig out some of those beautiful glasses you may have and use them for something other than a cocktail. You can take a recipe as simple as this salmon spread or any spread and make it look so enticing just by the way you present it.

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This was a beautiful presentation for a Christmas party I catered.

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I had some tiny clip on/hinged spoons that worked great for the garnishes. I think I picked them up at Sur la Table years ago.

BLAST FROM THE PAST:  Want a great appetizer for the Christmas season. Well these BBQ Shrimp are absolutely the best ever. My daughter, Alexis and I learn to make these at a cooking class at New Orleans Cooking Experience a couple of years ago and they are like no BBQ Shrimp you have ever had. The best part is sopping up the juice with crusty bread slices.

Smoked Salmon Mousse

8 oz. cream cheese, softened
1/2 c. sour cream
1 Tbsp. lemon juice
3 Tbsp. fresh parsley
4-6 oz. smoked salmon
1 Tbsp. horseradish
1 tsp. dried dill weed
1/2 tsp. Worcestershire Sauce
Garnishes:
Chopped hard boiled egg
Finely minced red onion
Capers, drained
Pickled ginger for ginger rose garnish

Put the softened cream cheese in mixing bowl and beat with electric mixer until soft. Add in the sour cream, lemon juice, parsley, horseradish, dill weed and Worcestershire sauce. Mix until well blended.

Add the  smoked salmon that you have broken into small pieces to the bowl and mix just until the salmon breaks up and mixes with the other ingredients. Scrape into martini glass or other serving bowl. If using martini glasses put your chopped boiled egg, red onion and capers in separate glasses and arrange around the salmon spread.

Roll up a piece of pickled ginger to make a rose and set inside next to the smoked salmon mousse. I used a small star aspic cutter to cut the star shape out of the side of a red bell pepper.

Serve with crackers and enjoy.  Guest can add whatever topping they want on top of the mousse.

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Any kind of cracker is great or even sliced or toasted baguettes.

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