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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I'm posting this recipe with our usual metric weights and measures, with the US equivalents in brackets. I snagged it today from a newspaper, but I've adapted it. With any raw or cold-smoked salmon as the lure you could get me to commit ... well, you name the sin!! I adore it. It's very expensive in South Africa, as the best quality is flown in on ice. I buy packets of the thin cold-smoked salmon secretly, to have for breakfast on crispbread. This recipe can be served as a starter for 2, or Scrooge-like in tiny potions on Melba toast as snacks, so servings given below takes this into account. Ingredients:
200 g salmon, very fresh (6 1/2 ounces) |
80 ml cucumbers, chopped (just less than 6 tablespoons chopped) |
15 ml shallots, chopped (or use spring onions, 1 tablespoon) |
40 ml capers, chopped (2 tablespoons plus 2 teaspoons) |
40 ml avocados, firm but ripe (2 tablespoons plus 2 teaspoons) |
30 ml cream cheese (2 tablespoons) |
5 ml mustard, coarse-grain (1 teaspoon) |
15 ml lime juice, fresh (1 tablespoons) |
30 ml chives, finely chopped (2 tablespoons) |
1 pinch salt |
1/3 teaspoon coarse black pepper |
Directions:
1. Chop the ingredients with a sharp knife, by hand: you do not want a mush. The ingredients should retain their taste and integrity. Mix all ingredients lightly but well with a fork.
2. Form into 2 pretty shapes, garnish to taste, and serve with Melba toast or thin toast triangles.
3. OR divide between small toasted bread shapes, and serve as small snacks.
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