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Smoked Salmon Stuffed Vegetables RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.

Ingredients

Filling:
1 lb Smoked salmon
1 lb Unsalted butter
2 tb Lemon juice
1 tb Prepared horseradish
½ ts Pepper

Vegetables:
48 Snow peas
24 Mushroom caps, 1½ inches-in diameter
24 Cherry tomatoes

Garnish:
1 Jar ( 3½ oz) black caviar
1 Jar ( 3½ oz) red caviar

Method
  • To make the filling, in a food processor or blender, puree salmon in batches. (Alternatively, chop finely by hand.)
  • Beat in butter, lemon juice, horseradish and pepper.
  • Taste and adjust seasoning if necessary. (Filling can be refrigerated for up to 2 days, or frozen for longer storage; bring to room temperature before piping into vegetables.)
  • To prepare the vegetables bring a large pot of water to the boil.
  • Remove string from snow peas and cook for 15 seconds.
  • Drain and rinse under cold running water. Pat dry.
  • Carefully open top side of each shell to resemble a little boat. Pat dry.
  • Wipe mushrooms with wet paper towels or wash briefly under cold running water (do not soak).
  • Break or cut out stems carefully and pat caps dry.
  • Cut tops off cherry tomatoes and carefully scoop out pulp. Invert onto paper towels to drain.
  • Using a piping bag fitted with star tip, pipe filling into vegetables.
  • Spoon a little caviar onto each and arrange attractively on serving platter.
  • To make vegetables "sit up straight," use a little filling as "glue" on the bottom if necessary.

Makes 96 appetizers

Cindy Hartlin
Canadian Living Entertaining Cookbook

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