An Oldie But A Goodie
The menu planning continues as we move from Thanksgiving to the winter holidays. I pretty much never test out recipes for parties, but I decided to play around with a dish for some of our Smoked Trout Roe.
So many dishes for caviar involve toast, blini, and potatoes. If you're also having a cheese and charcuterie plate at your party, it might just feel like a lot of starchy carby stuff. Which, of course, isn't bad, especially during the holidays, but why not something light and refreshing?
I made salmon mousse to top on cucumber slices and garnish with Smoked Trout Roe and some dill. I think it was on an episode of Top Chef that this dish was mocked for being too "80s," but I think it's perfectly acceptable. It's a pretty dish with a good punch of flavor. As I said, it's a nice break from the heavy appetizers that are usually served during parties.
Basically, you take about 8 ounces of cream cheese and process with 4 ounces of smoked salmon. Add a few tablespoons of lemon juice. Scoop the mixture into a piping bag (or a Ziploc with a piping tip) and pipe onto sliced cucumbers. Top with roe and sprigs of dill.
If you feel like making this for your upcoming holiday party, order your Smoked Trout Roe here.
Stay tuned for the next post with another staple holiday party appetizer.