Posted by Mira | Posted in Finger Food | Posted on 05-11-2010
In the article for your review we present two finger food recipes. These picnic ideas are moderately nutritious and very healthy. Remember that you can either use salmon or any other fish, but with salmon it tastes special!
Smoked Salmon in Potato Skins
Although this picnic recipe is easy to prepare it is relatively time-consuming. You will need a couple of hour be it preparation or cooking; yields 8 portions, 162 kcal, 7g fat, 3g saturated fat, 7g protein, 18g carbohydrates, 2.5 fibre, and 2g sugars.
Besides that potato skins are additional source of fibre, they contain many minerals and vitamins which are very useful nutrients for human organism. As concerns salmon, besides other important components it contains fatty acids (Omega 3) that are good for heart, skin, etc. These useful elements are preserved even after thermal processing or smoking. Another interesting product used in the recipe below is capers. These are pickled buds known that normally grow in South Europe. It is a good salty-sour seasoning – keep it in mind not to over salt the food.
7 oz (or 200 g) baking potatoes
2 tbsp olive oil (extra virgin)
¾ oz. (or 20 g) unsalted butter
4.5 oz. (or 125 g) smoked salmon trimmings
1 tbsp of lemon juice
5.5 oz. (or 150g) fromage frais
1 tbsp capers
2 tbsp fresh dill (chopped)
Seasoning: salt and pepper
Garnish: fresh dill sprigs (small)
Note: drain and chop the capers, use freshly ground black pepper.
You can either bake the potato skins in the oven or charcoal them. Below we will describe the first method.
Preheat the oven to 400 F (or 200 C, Gas 6). Wash, scrub, and using a kitchen paper dry the potatoes. To have the potatoes bake sooner, thread them on metal skewers. Spread the extra virgin olive oil over the potatoes, and slightly season with salt. When you have laid all skewered potatoes on a baking tray, place the tray in the oven and bake for 60-70 minutes or till tender and the skin turns golden-brown.
When done, allow to cool slightly, remove the baked potatoes off the skewers. Cut each potato lengthwise into two halves. Remove potato flesh till 0.5″ from the skin. Now cut the halves into halves (you will have quarters). Lay the pieces on another (clean) baking tray skin side down.
In a small bowl melt the unsalted butter, drizzle in the remaining olive oil, and sprinkle with freshly ground black pepper and salt to taste. Brush finely the seasoned mixture over the potato flesh top. Place the tray in the oven and leave to bake no more than 15 minutes until crisp and golden-brown.
Now thinly slice the smoked salmon and drizzle over with the lemon juice. In a small bowl combine capers, fromage frais, and chopped dill, stir well. Coat and stir the salmon slices with the mixture.
When potatoes are cooked, remove the tray from oven, allow to cool for a couple of minutes. Tope the potatoes with salmon and seasoning mixture. Lay the filled potatoes on a plate. Serve still warm potatoes garnished with chopped dill.
Salmon Topped Cucumber Slices
This salmon finger food is low fat. Each portion contains: 65 kcal, 1g fats, 0.5g saturated fats, 1.5g protein, and 0.5 carbohydrates. It is a quick picnic recipe taking just some 10 minutes, yields 6 serves. As this is a cold picnic food you make prepare it in advance and even keep in fridge. This finger food picnic recipe tastes very refreshing.
1 12″ (or 30 cm) long cucumber
150 g of salmon fillet (skinless)
65 g (or 0.25 cup) sour cream
0.25 red onion (or 1 small one)
0.5 tsp of wasabi paste
2 tsp of fresh lime juice
To serve: fresh dill sprigs and lime wedges
Note: trim the cucumber ends, thinly chop the salmon fillet and onion.
Wash and dry the cucumber using a kitchen towel. Cut the whole cucumber into 0.5 cm slices. If you make 1.5 cm slices you will need to scoop the flesh and seeds using a small teaspoon. In this case you will have cucumber “cups”. In a medium bowl mix chopped salmon fillet, sour cream, wasabi, lime juice, and onion, stir until well combined.
When done, top the cucumber slices (or fill the “cups”) with the mixture; season with pepper and salt if needed. Top with chopped dill. Serve on a plate with lime wedges.
We hope you have enjoyed our salmon finger food picnic ideas. Bon Appétit!
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