I don't know if anyone's with me on this but when I live by myself, I find little motivation to get up and cook a meal. It just seems like so much hassle sometimes, most especially when I have the whole day of doing nothing ahead of me. So to trick myself, I would make fancy cocktail appies even though no one was coming over (yes, sad isn't it?)... But it works, since I am more appealed by fancy looking bite-size hors d'oeuvres. So whether you are hosting a cocktail dinner, or a lonely diner like me, here's my way of making smoked lox salmon canapés. Hang on, I've heard so many different terms; smoked, gravlax, lox. What are the differences??
I did some online research and, according to Ehow.com,
I did some online research and, according to Ehow.com,
"Lox, also known as gravlax, is Swedish in origin. To make lox, a salmon fillet is cured in a brine of water, salt and sugar.
Smoked salmon is prepared in a similar manner to lox. Prior to being smoked it is brined. After being brined, the salmon is smoked either using a hot smoking process or a cold smoking process.
Read more: What Is the Difference Between Lox and Smoked Salmon? | eHow.com http://www.ehow.com/facts_7485808_difference-between-lox-smoked-salmon.html#ixzz17PCWSTmX "
Curiosity solved.
Ingredients:
Any kind of crackers, biscuits, toast, crostini, etc.
100 g your choice of smoked/lox/gravlax salmon
1 tbsp. horseradish
3 tbsp. French onion sour cream dip
1 tbsp. finely chopped purple onion
50 ml chopped dill
2 tsp. capers
*thinly sliced lime wedges (I thought I had some in the fridge, which was why I started making this combination. I almost gave up on the idea after I discovered I had no lime. Lime and smoked salmon goes a very long way.)
Preparation:
Cut smoked salmon slices to about 4-5 inches per piece. Mix French onion sour cream dip with 1 tbsp. of chopped dill. Spread the dip on the cracker. Fold small slices of smoked salmon on top, finish with horseradish, chopped dill, red onion and capers. Repeat the process until you're satisfied or run out of ingredients. Serve immediately with chilled chardonnay or champagne!
When I first moved out of my parents home and was living on my own during my college days the most cooking I did was heating up the Swanson's dinner or waiting to see which one of my hundreds of friends were going to call me to see if I wanted to grab some grub. The latter was the norm. No wonder I packed on so many pounds. Your presentation even though it was just for you looks incredibly tasty! I think it's important to make yourself good food and truly enjoy it!
ReplyDelete@pretend chef I'm glad you can relate lol! yeah it's not very fun living alone and yea going out with friends is more fun but more strain on the wallet and the belly.
ReplyDeleteThis looks amazing, I was googling ideas for a lox and cracker platter and came across your blog. Love what you shared, thank you so much again!! :)
ReplyDelete