Ice Wine Smoked Salmon Appetizer adapted from original recipe by SeaChange Savouries Canada recipe featured in Good Food Magazine An elegant but easy appetizer that you can put together quickly. 1 small baguette 2 tsp grapeseed oil 1 pkg (100gr) SeaChange Ice Wine Smoked Salmon 4 TBS cream cheese, softened fancy greens reserved juice from Smoked Salmon pkg 2 tsp raspberry or balsamic vinegar 1 tsp grapeseed oil 1/2 tsp honey mustard Fresh ground pepper optional garnishes: edible flowers or red and green grapes Preheat oven or toaster oven for broiling. Cut 8 slices from the baguette and brush both sides with the 2 tsp grapeseed oil. Lightly toast on a cookie sheet placed on the middle rack of the oven until just golden brown, watching carefully. Remove from oven and allow to cool slightly. While they are cooling, remove the salmon from the package over a shallow dish. Slice the fillet out, careful to reserve all of the liquid. With a fork, break the fillet into eight bite-sized pieces. Spread each baguette slice with cream cheese and arrange on a serving platter. Place a few leaves of fancy greens on each slice. Arrange salmon pieces on baguette slices. In a small bowl, whisk together reserved smoked salmon juice, vinegar, 1 tsp grapeseed oil, and dijon. Drizzle over top of the salmon. Garnish with a few grinds of freshly ground pepper and serve. For an added touch, try garnishing the plate with edible flowers or red and green grapes. Serves 4 as an appetizer. Pair with sparkling wine, rosé, or an off-dry Riesling. SeaChange Canadian Gifts donates 5% of net profits to food banks. RETURN TO THE RECIPES PRINTABLE

Ice Wine Smoked Salmon Appetizer

Ice Wine Smoked Salmon Appetizer

adapted from original recipe by SeaChange Savouries Canada

recipe featured in Good Food Magazine

An elegant but easy appetizer that you can put together quickly.

•1 small baguette
•2 tsp grapeseed oil
•1 pkg (100gr) SeaChange Ice Wine Smoked Salmon
•4 TBS cream cheese, softened
•fancy greens
•reserved juice from Smoked Salmon pkg
•2 tsp raspberry or balsamic vinegar
•1 tsp grapeseed oil
•1/2 tsp honey mustard
•Fresh ground pepper
•optional garnishes: edible flowers or red and green grapes

Preheat oven or toaster oven for broiling. Cut 8 slices from the baguette and brush both sides with the 2 tsp grapeseed oil. Lightly toast on a cookie sheet placed on the middle rack of the oven until just golden brown, watching carefully. Remove from oven and allow to cool slightly. While they are cooling, remove the salmon from the package over a shallow dish. Slice the fillet out, careful to reserve all of the liquid. With a fork, break the fillet into eight bite-sized pieces. Spread each baguette slice with cream cheese and arrange on a serving platter. Place a few leaves of fancy greens on each slice. Arrange salmon pieces on baguette slices.

In a small bowl, whisk together reserved smoked salmon juice, vinegar, 1 tsp grapeseed oil, and dijon. Drizzle over top of the salmon.

Garnish with a few grinds of freshly ground pepper and serve.

For an added touch, try garnishing the plate with edible flowers or red and green grapes.

Serves 4 as an appetizer.

Pair with sparkling wine, rosé, or an off-dry Riesling.

SeaChange Canadian Gifts donates 5% of net profits to food banks.

RETURN TO THE RECIPES

PRINTABLE - ICE WINE SMOKED SALMON.pdf

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