Tag Archives: savoury nibbles

Salmon and Avocado Bites

15 Jun

S&A 1 The English summer has hit and the weather has been about as lovely as you could hope for in England with long warm evenings that call for . . . nay DEMAND . . . drinks and nibbles in the back yard. Now that the BH and I finally have a back yard worth speaking of that’s where I want to spend my time.  So the search for yummy nibbles that takes no time a all to prepare (who wants to spend time in the kitchen when you can be enjoying the sunshine) is on all over again, but I think I have a winner with this one.

SnA INGTo start take:

  • a packet of wonton skins (you can pick these up at any oriental grocer)
  • Cooked smoked salmon
  • an avocado
  • one or two spring onions (to taste)
  • Olive oil (and toasted sesame oil optional, again to taste)
  • Yuzu juice
  • Salt and pepper (to taste)

I have very recently discovered Yuzu juice   (thank you Waitrose) and I am more than a little in love.  Its tartness cuts right through the richness of both the salmon and the avocado without being too sharp and it adds a really nice oriental touch to the dish.

SnA WontonIn keeping with the oriental (ish) theme of these little yummies,  I decided to put the filling into wonton cups and not pastry cups.  This worked out really nicely as the wonton wrappers did not go soggy even though they were filled about two hours before serving. Heat your oven to 180°C .  Then brush a muffin tray with olive oil and then push the wonton wrappers into the tray to form little cups. Brush the pasty with a little more oil.

SnA WT crispPlace these in the oven and cook for about 8 to 10 minutes.  Keep an eye on these as they burn very easily.  If  you can’t find wonton wrappers or if you’re just feeling that industrious, check out Kitchen Simplicity’s blog on how to make them yourself here.

SnA Spring OnionWhile the wontons are browning,  make your filling.  Finely chop a spring onion, or two if you really like onions, and place in a bowl.

SnA AvoCube your avocado.  I’m going to let you in on a little secret.  If you want to know the best way to open, remove the pit and cube your avo, pay attention.  Take your sharpest knife and cut down until you reach the pit.  Then turn the avo keeping the knife touching the pit until the knife meets up with the original cut.  Put the knife down.  You should have a complete line running around the avo.  Take a side in each hand and twist and pull which should leave you with half avo in each hand.  Then take your knife and with some force,  but not too much, hit the pit.  Give the side of the avo with the pit in it a gentle squeeze and pull out the pit with the knife.  Now with the skin still on and not cutting through the skin, cut the flesh of the avo into cubes.  Then grab a spoon and scope the avo on top of the onion.

SnA FillingFlake the salmon with a fork and add to the avo and onion and then toss with a 50:50 mix of yuzu and olive oil.  You could substitute some of the oil with a little sesame seed oil for an extra flavour kick. Add salt and pepper to taste . To be fair at this point if you just wanted to eat this as a salad, no one would blame you.

SnA ReadyOr,  you could of course, take the filling and and add it to the wonton cups and sprinkle on a few sesame seeds to up the impressiveness of the dish.  I hope you and  your guests enjoy.

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Cheese and Sundried Tomato Palmiers

4 May

pal finished

So when a glorious three day weekend  stretches out in front of you promising to bring with it warm sun drenched days, you know that you need to make the most of it.  By making the most of it I do mean sitting in the garden with potent fruity drinks and scrumptious nibbles with friends and family.  What you don’t want to be doing is spending your whole day in the kitchen making the nibbles and that’s where this recipe will serve you well.  It has an amazingly high return for remarkably little effort. I’ve used a sun-dried tomato pesto, cheese and basil filling, but you really could use almost anything.  I’ve used sausages removed from their casings, you could try it with basil pesto and feta, a sprinkle of sugar and cinnamon or jam, and I’m really interested in trying it with lemon curd, but enough of my rambling,  get out there and enjoy that sunshine!

Pal ingTo start take:

  • 1 roll of puff pastry (of course if you make your own it will be delicious, but your effort to enjoyment ratio will be greatly diminished)
  • about half a jar of sun-dried tomato pesto
  • 200gm of cheese (I used a mature cheddar, but use whatever takes your fancy)
  • a few basil leaves

Pal pastryLightly dust the surface you are working on with flour and then roll out your pastry to roughly 30m by 40cm-ish.

Pal tomatoeSmear on the sun-dried tomato pesto leaving  a 1 centimetre border around the edges of the pastry.

Palm cheeseTop the tomato with the cheese and the basil.

pal rolledTaking the length of the pastry, roll one half of the pastry to the middle and then repeat with the other side to create something akin to a book scroll. Wrap the (sc)roll in cling film and place in the refrigerator for about an hour. Then preheat your  oven to 180°C. pal sliced

Remove the pastry from the fridge and thinly slice into palmiers.  How thick or thin you slice them really does boil down to taste, but I aim for slices that are between 0.5cm to 1 cm thick.

Pal baking trayPlace your pamiers on a baking tray lined with parchment paper and bake for 12-15 minutes until golden brown!  Enjoy.

Pal baked

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