Name: Salmon Ceviche & Cranberry Canapés
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 30 Canapes
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

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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.

4 from 1 vote

Salmon and cranberry ceviche canapes - simple and delicious party food

Salmon Ceviche & Cranberry Canapés

Prep Time

1 hr

Cook Time

25 mins

Total Time

1 hr 25 mins

Course: Appetiser

Cuisine: British

Keyword: salmon ceviche

Servings: 30 Canapes

Author: Helen Best-Shaw

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.