May 28, 2015
Salmon is always a party favorite. It is a versatile fish that can be presented in many ways, and most recipes can be done in advance. Two of my make-ahead favorites are Gravlaks on Toast Points (Norwegian Salmon Canapés that can also be served as an appetizer) and Whole Poached Salmon, decorated with cucumber slices. Both recipes are featured in Palm Beach Entertaining: Creating Occasions to Remember.
Some hor d’ouvres can simply be assembled to taste, no recipe required. With a bit of cream, fresh herbs and creativity this luxurious fish can be taken straight from the pack in slices. Guests can’t resist slices of smoked salmon over cucumber rounds with a dollop of crème fraiche and caviar; or toast rounds topped with cream cheese, smoked salmon and fresh dill.
An easy salmon recipe that disappears quickly at every party is one I collected from Beth Rudin De Woody: Smoked Salmon Dip. It’s perfect for kicking off any event and can be made quickly.
Yield: Makes 2 cups
Wild-Caught Alaskan Salmon is the best for your health and the health of our oceans.
4 ounces smoked salmon
½ cup mayonnaise
2 tablespoons mild extra-virgin olive oil
2 tablespoons honey
Pinch of salt
Tablespoon Dijon-style mustard
2 tablespoons roughly chopped fresh cilantro
4 ounces cream cheese, softened
Tablespoon fresh lemon juice
½ medium yellow onion, diced
Combine all items in a food processor and pulse until puréed. After puréed, transfer to a decorative plate and refrigerate until ready to serve. Serve with crackers and crudités, toast rounds or chips.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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