Time flies, the festive season is upon us and the long-desired (and also feared) Christmasfeasts are almost here so here’s a suggestion of a different and eye-catching appetizer with no hassle. Here’s a fresh and light option to serve with your starters and snacks, very simple and quick to make.
Serving it on a spoon makes it cool and ready-to-eat as we won’t need anything else to eat it.
The reason why it looks pinky is because we “dye” the salmon with beetroot juice. This is an easy technique even used by great chefs, the result is creative and gorgeous, perfect for special occasions like Christmas. The pomegranate gives some sweetness to contrast with the saltiness of the salmon and surprises with some crunchiness at the same time as it explodes in your mouth. On the other hand the mandarin zest adds some freshness to this recipe.
In short, if you buy the few ingredients you need you’ll have in short time a good, colourful and different appetizer for these Christmas holidays. Let’s go with the recipe!
INGREDIENTS: (Makes about 10 spoons)
- 200 gr. smoked salmon
- 1/2 fresh fennel bulb
- 1/2 shallot or spring onion
- Some beetroot juice (the liquid from a small package will do it)
- 2 fresh dill sprigs
- 1 mandarin (for the zest)
- 1/2 pomegranate
- 2 tbsp. extra virgin olive oil
- Ground white pepper
ELABORATION:
- First we “dye” the salmon. Pour the beetroot juice in a big plate and place the salmon slices over it. Leave for 15-20 minutes.
- In the meantime we make the rest. Cut the fennel (use the green leaves as well) and the shallot into small pieces and place in a bowl.
- Chop and add the dill, some pomegranate, the olive oil, a pinch of white pepper and some mandarin zest.
- When the salmon is ready cut it into small pieces (like if it was a tartar) and add it to the bowl.
- Mix all well, taste and season to taste with some more pepper, dill or zest.
- Serve on nice table spoons.
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