Delicious appetizers – Herbal curd with strips of smoked salmon
Nice and colorful, isn’t it? A while ago Tom and I went to the Hanos for the first time and I bought a box full of appetizer glasses; you know the ones where you make tiny dishes in. So ofcourse I had to try them out which is what I did yesterday. Ofcourse I had picked one appetizer which did not fit into the glasses I bought as it was a salad with rocket, feta and mozarella and the glasses where definitely too small to make it look good, so I cheated and put those in a slightly larger glass.
The second one is the one you see above; initially I wasn’t too sure if the brightly colored background would work here, so I also made some versions with a white background and even with a green background
I didn’t bring my laptop yesterday (didn’t feel like carrying around all that stuff) so I couldn’t really judge the effect on the screen but I actually quite like it. It’s bright and colorful; maybe a bit too much for your average foodphotography but I like it!
I will add the recipes here later but I don’t feel like going back downstairs again to get it..:)
- 120 g smoked salmon
- 1 sjalot
- 2 tablespoons of chopped chives
- 2 tablespoons of chopped flat parsley
- 500 g quark or other very young creamcheese
- 2 tablespoons of oliveoil
- salt and pepper
You can replace the herbs in the recipe to whatever herbs you fancy. Dille is a classic combination with salmon but coriander will taste equally well.
Peel the sjalot and cut very finely. Emerse into boiling hot water for 30 seconds and then leave to dry on a paper kitchentowel.
Cut the salmon into thin strips
Leave the curd to drain and put it into a large bowl. Add the sjalot, oliveoil and the chopped herbs. Add a little salt and pepper and mix well.
Divide the mixture across the glasses and put a few strips of salmon on top. Decorate with a few sprigs of the herbs you have used and put in the fridge untill you are ready to eat!