Appetizer Let’s Eat the World Provencal Recipes Taste

3 Quick Appetizers for Holiday Entertaining

Entertaining can be stressful, any time of the year. The following are three (3) quick appetizers – amuse-bouches. For your next cocktail party, these hors d’œuvre recipes for smoked salmon rolls with horseradish, crab and avocado bites, and chicken satays. Much of the preparation work for these bite-size appetizers is done in advance so that you can enjoy the party too.

3 Quick Appetizers for Holiday Entertaining

Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests' arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.

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Prep Time 30

Cook Time 20

Total Time 50

Course Appetizer

Cuisine French

Servings people

Ingredients

Smoked Salmon Rolls with Horseradish and Granny Smith Apple:

2 slices smoked salmon
3-4 fingerling potatoes cut into 1cm (1/4 inch) high disks for your base
120 g (4oz) cream cheese
1/2 lemon for juice
1 tbsp horseradish sauce
salt and pepper
1 Granny Smith Apple

Crab and Avocado Spoons:

90 g (3 oz) Lump Crab Meat
1/4 red bell pepper cut in small dices
1 tbsp parsley or coriander, chopped finely
2 tbsp Mayonnaise
a of pinch Chili Pepper
2 Avocados
1/4 lime for juice
salt and pepper

Chicken Satays:

2 Chicken breasts or 12 Chicken Tenders
2 cups Satay Sauce
2 tbsp Orange Juice
ground black pepper
12 wooden skewers long

Instructions

Salmon Roll with Horseradish and Granny Smith Apple:

Peel the potatoes into a cylinder cut them into 1 cm (1/4 inch), high disks which will serve as your base. You will need to make 12 of them at least.
Cook them on a simmer in salty water, until cooked but not falling apart (about 15 mins).
Drain and reserve.
Mix horseradish, lemon juice, cream cheese and season with salt and pepper.
On a cutting board, place both salmon slices, and spread the cream. Roll tight to form a long cigar. Keep in fridge.
Cut the apple in half, then cut into thin slices, keep in cold water with a few drops of lemon juice to keep from oxidizing and discolouring.
When it’s time to serve:
Cut 6 cylinders from each salmon”cigar”, 1 cm (1/4 inch) high.
Place a salmon cylinder on top of a potato base, insert a slice or 2 of apple into each and they are ready to serve.

Crab and Avocado Spoons:

Mix crab, diced bell pepper, parsley, mayo, chili pepper, salt and pepper. Reserve for later.
Crush the avocado, add lemon juice, salt and pepper; reserve.
When it’s time to serve:
In Chinese soup spoons, add a tbsp of avocado purée, and 1 tbsp of crab mixture on top. Serve.

Chicken Satays:

Cut the chicken breasts into 6 long pieces, if you have tenders do nothing. Mix orange juice and satay sauce, spread on top of chicken.
When time to serve:
Have a hot grill pan (plancha or BBQ) ready. Put the chicken on the wooden skewers and grill them, salt and pepper and serve hot.

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Tags:Appetizer,Chicken,Crab,Smoked Salmon

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3 Quick Appetizers for Holiday Entertaining