appetizer Archive


Red Food parenthesis: Beetroot Cured Salmon

I would like to make a ‘red food parenthesis’ in my posts and share one of my favorite Russian-cuisine-inspired recipes of Beetroot Cured Salmon. It can be served as appetizer or as a main course. Beetroot gives salmon a slightly sweetened taste and adds a unusual red color, making it look appetizing and elegant. Ingredients: 800 gr Salmon filet, skin on 50 gr of Extra Large Sea salt 50 gr of Sugar Sliced beetroot Dill (optional) Steps to make it: Mix Extra Large Salt and Sugar together Lay Salmon Skin down and cut Filet in two halfs Sprinkle Salmon with salt and sugar Cver one of the filets with beetroot and fill Sandwich two filets together Wrap in aluminium foil or in plastic wrap Put in a dish and cover with something heavy which weighs around a pound or more Refrigerate for 12 hours or mre (It can be 24h depending on your taste) Discard accumulated juice, beetroot and dill Slice thinly without the skin, serve with bread, sprinkled with lemon juice Bon appetit!


Red Appetizers – Potato Pancakes with Salmon, Crème fraîche and Trout Caviar

27.09.2013 Posted in Red Cooking No Comments

Pancakes or blinis are a must when it comes to Russian food. A few years ago my boss, an American who lives in Paris and loves to cook, attended a conference in St. Petersburg. During his first dinner in this historic city of Russia, he tried potato pancakes, which he absolutely loved. He improved the recipe by adding his own ingredients. Homemade potato pancakes with salmon, crème fraîche, trout and lumpfish caviar is his new favorite apéro when he receives guests in his Parisian apartment.   An elegant base for Canapés with Smoked Salmon or Caviar, they can be made well in advance and frozen.  Re-warm in oven prior to serving to obtain the original crispness.   Ingredients 1/2 small onion grated 3   Cups potato grated 2   Tbsp dill weed – Fresh, Chopped 2   Tbs Chives, snipped 1  Tsp Baking Powder 2 eggs , lightly beaten Salt and black pepper to taste 4 Tbs flour (Buckwheat is preferable) Oil for frying 1   Peel and Grate 4 large potatoes (use Russet or Baking Potatoes) and place in a bowl of cold water to avoid discoloration 2  Finely Grate ½ of a regular white onion, should be liquid consistency 3  Finely Chop the fresh Dillweed and Chives 4  Drain grated potatoes and squeeze out excess moisture – place in large mixing bowl 5  Add grated Onion, herbs, baking powder, flour and seasonings- mix well 6  Add the beaten eggs and stir until the potatoes are thoroughly coated -the mixture should not be […]