17 Dec Alaskan Wild Smoked Salmon Canapé on a Crisp Rye Toast with Split Pea Pâté and Capers
Posted at 17:23h
in Recipes, Sockeye Salmon, Wild Alaskan Salmon, Wild Smoked Alaska Salmon
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Alaskan Wild Smoked Salmon Canapé on a Crisp Rye Toast with Split Pea Pâté and Capers
This canapé combines the delicate flavor of Alaskan wild smoked salmon with the crisp texture of rye toast and the subtle taste of split pea pâté, complemented by capers and fresh dill.
Ingredients
- Finn Crisp crackers or any other fine canapé toast
- Alaskan wild smoked salmon
- Split dried peas
- Capers
- Extra virgin olive oil
- Fresh dill sprigs
- Sea salt
- Ground black pepper
Instructions
- Soak the peas: Place the split dried peas in a bowl with water and let them soak for at least 12 hours.
- Cook the peas: Drain the soaked peas and cook them in fresh water for approximately 45 minutes, or until tender. Once cooked, drain the water, reserving a little in case you need to adjust the pâté's consistency.
- Prepare the pâté: Add a drizzle of extra virgin olive oil to the cooked peas and blend until smooth. If necessary, incorporate some of the reserved cooking water to achieve the desired consistency. Pass the mixture through a fine sieve (chinoise) for a more homogeneous texture. Season with salt and pepper to taste.
- Assemble the canapé: Spread the split pea pâté onto the Finn Crisp crackers.
- Garnish: Place two or three capers (depending on the size of your canapé), one or two slices of Alaskan wild smoked salmon, and garnish with a sprinkle of fresh dill.
Notes
This canapé is ideal as an appetizer for special occasions, offering a delightful combination of flavors and textures that will impress your guests.
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