I love, love, love party food. Canapés, dips, mezzes, finger food – bring it all on please.
I think that part of the joy comes from the variety and that canapés are not something that you generally make for yourself due to the old effort to glory ratio involved in making a small quantity. They are however, very easy to scale up to party quantities with very little extra effort.
Inspired by a Norwegian seafood dinner and master class last week, and a cerviche tasting last year Gaucho I’ve made these salmon cerviche and roasted cranberry canapés flavoured with very Nordic dill from top quality Norwegian salmon.
Salmon Ceviche & Cranberry Canapés
Ingredients
- 50 g cranberries
- 1 tsp honey
- drizzle olive oil
- 2 salmon fillets
- Juice one orange
- Juice 1 lime
- 6 allspice berries
- 2 cloves garlic – peeled and crushed
- 4 stalks of dill – finely chopped
- Pepper and salt to taste
- Rye crackers & more dill to serve
Instructions
- Firstly prepare the cranberries (you can do this one or two days before and then store in the fridge). Add the cranberries, honey and oil to a gratin dish, give a good shake and roast at 180C / Gas 4 for about 25 minutes until the cranberries are wrinkled and soft. Drain and discard any juice, transfer to a bowl.
- Remove any skin from the salmon and cut the flesh into 1cm sized cubes. Add all the other ingredients and mix well. Cover and leave in the fridge to allow the citrus to “cook” the fish, and the flavours to infuse.
- To serve remove the garlic and allspice, and spoon a teaspoon of the ceviche on small rye crackers and garnish with more dill.
- Best enjoyed at a party with a glass of champagne.
For more canapé and salmon inspiration why not try:-
- My simple and delicious smoked salmon canapes
- This canape round up from Nazima
- My smoked salmon verrines
- Camilla’s salmon, shallot and courgette quiche
- Dannii’s salmon tacos with avocado cream
Click for some Christmas Salmon Recipes from the Norwegian Seafood Council.
Fuss Free Flavours was invited to a dinner and masterclass held by the Norwegian Seafood Council, we were under no obligation to write positive things, and all opinions are our own.
Dannii @ Hungry Healthy Happy
I am a big fan of party food too. I think anything that comes in mini portions just tastes better for some reason.
I’m going to add this to my list of NYE party food.
Thanks for linking to my tacos :)
Helen
Glad you like them Dannii! I think I like more variety!
Elizabeth
These sound lovely (but I’d have to use Shetland salmon, of course!) :D I would have loved to have attended that event. One of these days!
Helen
I think that same salmon could easily be either Norwegian or Shetland depending exactly where it is caught!
Kate @ Veggie Desserts
Fab party food! I’ve not seen allspice berries, only ground. I’ll have to look out for them. :)
Helen
I use Steenbergs Kate. Excellent quality and both organic and Fairtrade.
laura@howtocookgoodfood
How gorgeous these look Helen, a really great idea and now it’s coming up to party season I shall be offering them to my friends and family as we are all fans of salmon. They are so pretty and delicate.
Helen
Thank you Laura, I did rather enjoy coming up with this recipe!
Jeanne Horak-Druiff
You can never have too many salmon canapé recipes, I always say, and this onew is definitely getting added to my repetoire. Looks so festive too!
Helen
Absolutely Jeanne! And of course salmon goes so well with champagne!
Fiver Feeds
Looks great, I love salmon!
Taste of Beirut
This is so unique and looks absolutely delicious. Perfect party dish for the coming holiday festivities.
Helen
Thank you. We rather enjoyed it, I am such a ceviche fan.