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Tag Archives: canape

Potatoes with Smoked Salmon, Capers and Dill

Christmas in July! A few weeks ago I had posted my thoughts on this on Instagram and the special dinner I made for my family.

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

Initially I had no plans of posting the recipes here. But I had taken a lot of photographs as it was also part of a social media collaboration with ALDI Australia. The food turned out amazing and I got a lot of requests for the recipes so eventually I decided to jot it down here too. I am sure it’s gonna come handy when we all celebrate the traditional Christmas season.

Pan roasted potatoes with smoked salmon, red onion, capers, dill and drizzled with olive oil; this was the appetizer that I served for our celebratory dinner. And paired it with the Blue Pyrenees Midnight Cuvee (2014).

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

The smoked salmon/caper/red onion pairing is a classic one, traditionally enjoyed with bagels and cream cheese. Today, there are all sorts of variations to this and this potato version is one of them.

Using potatoes instead of bagel keeps it lighter and bite sized, which makes it perfect to be served as an appetizer or canapé. Cream cheese can be avoided too. It’s important to use even, medium sized potatoes to get the perfect shape (and also to get maximum slices from a single potato).

As I mentioned, the flavours are still classic with smoked salmon, capers, red onion and dill. It’s easy to make ahead; only the potatoes need to be parboiled and then finished off in a pan at the time of serving. The rest of the components can be prepped ahead too which makes it an excellent choice to serve at parties even when there are many guests.

And if you try out this recipe, do tag me #thespiceadventuress in your post, so that I can see it too.

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

Recipe adapted from Coles Magazine

Ingredients:

  1. 2-3 even medium sized potatoes
  2. 100gms smoked salmon
  3. ½ red onion; thinly sliced
  4. 2 tbsp capers
  5. Fresh dill
  6. Extra virgin olive oil
  7. ½ lemon
  8. 2-3 tbsp cooking oil
  9. Salt, to season

Method:

  1. Peel and cut the potatoes into 1 – 1 ½ inch slices
  2. Parboil the potato slices in slightly salted water; drain and keep aside.
  3. Heat the cooking oil in a pan; fry the potatoes on both sides just enough to get some colour and crisp up the outside.
  4. Remove and arrange on a platter.
  5. Top each potato slice with smoked salmon, red onion slices, capers and dill. Squeeze lemon on top and drizzle a little olive oil just before serving.

Potatoes with Smoked Salmon, Capers and Dill - thespiceadventuress.com

 

 

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Indian style Chana Tikki (Chickpea Patties)

Snacks are a big thing in our home, not store bought but homemade ones that are devoured with much gusto after the boys get back home from school and work.

Snacks are also an important part of every party we hold at home, because we really love the sit down, relaxed, course by course dinner over the buffet style anyday. Hence there are plenty of recipes on my blog for this category but I realised that somehow there aren’t many vegetarian options in the list.

And I often get requests from friends asking for vegetarian snack or appetizer recipes which got me thinking that I need to make more of these. And that’s how these chickpea tikkis happened.

Indian style Chana Tikki (Chickpea Patties) - thespiceadventuress.com

Chickpea is a popular ingredient worldwide, amongst all cuisines, vegetarians and nonvegetarians alike. We also know that it is a really good source of protein which makes it a pretty healthy option too. I love using chickpeas in curries, rice dishes, salads, dips etc…. but this is the first time I have tried out a tikki using it.

This recipe is actually an adaptation of several kebab and tikki recipes that I have made before or read in books. I didn’t want to use potatoes as the binding agent, so instead used soft white bread and flour. Since the latter are in small amounts, the taste and texture of the chickpeas really shines through. And these are grilled with very less oil on a flat nonstick or cast iron pan because it has a crumbly texture.

So let’s get on to making these delicious, super moreish chickpea or chana tikkis/patties, best paired with this mint coriander chutney. And if you try it out, do tag me in your photograph (#thespiceadventuress) so that I can see it too.

Ingredients:

  1. 2 cups chickpeas; cooked in salted boiling water till mushy
  2. 1 tsp cumin seeds
  3. 2-3 medium garlic cloves; grated
  4. ½ inch ginger; grated
  5. 1 medium red onion; finely chopped
  6. 1 tsp chaat masala
  7. 1 tsp coriander powder
  8. 1 tsp red chilli powder
  9. A pinch of asafoetida/hing
  10. 2-3 tbsp breadcrumbs (more if necessary)
  11. 1-2 tbsp white flour
  12. Vegetable oil
  13. 1 tbsp coriander leaves; finely chopped
  14. Salt, to season

Method:

  1. Soak the chickpeas overnight; cook in salted boiling water till soft and mushy. Drain and keep aside.
  2. Add 2 tbsp oil in a pan, add cumin seeds and allow to crackle. Then add the chopped onions, garlic paste and ginger paste. Sauté till the onions are softened and light brown.
  3. Next add the cooked chickpeas, coriander powder, red chilli powder, chaat masala and asafoetida. Season with salt (remember the chickpeas already has salt) and cook on low heat for about 1-2 minutes.
  4. Add the chopped coriander leaves and remove from heat. Allow to cool well before grinding.
  5. Once cooled, grind the chickpea mixture without water. Then add the flour and breadcrumbs and knead to dough like consistency. Add more breadcrumbs till you get the desired consistency.
  6. Slightly grease your palms using oil and shape the chickpea mixture into round patties/tikkis. Refrigerate for about 15 minutes just to firm up but bring back to room temperature before grilling.
  7. Heat oil in a nonstick pan, just enough to coat the surface as we need to lightly grill the patties and not shallow fry. Place the tikkis on the pan and cook well on one side before flipping over. Take care as you flip over as the tikkis have a crumbly texture or it will break.
  8. Serve warm with mint coriander chutney.

Note – Another way of enjoying these tikkis or patties is by crushing it between a pav; add a dollop of chutney and you have another version of your favourite vada pav. Or go Western by crushing it lightly between a slider bun and add some greens and your favourite mayo for a vegetarian slider.

Indian style Chana Tikki (Chickpea Patties) - thespiceadventuress.com

 

 

 

 

 

Salmon Kebabs

Today’s recipe was the result of a happy accident.

Salmon Kebabs - thespiceadventuress.com

I had actually set out to make salmon cutlets or croquettes for a client. And the plan was to make a version similar to these Kerala style beef cutlets. So I minced the salmon, added the sautéed onion spice mixture and rolled it into round balls before doing the customary egg breadcrumb routine. But something important came up and I had to go out only to return late,  just in time for dinner. There was not enough time to coat and crumb and then deep fry; and I needed to make something quick with the salmon mixture for dinner.

While shaping the mixture, I realised that since salmon is an oily fish, it held shape pretty well and didn’t really need any other binding agent. So I flattened out the prepared balls into small patties and shallow fried in a pan. The result was these delicious Salmon kebabs. I had struck gold!

Salmon Kebabs - thespiceadventuress.com

And ofcourse, I had to share the recipe with all of you. Because these kebabs are delicious, really simple to make and can grace your dinner tables in so many different ways. Have it as a starter/appetizer, serve it as a canapé topped with relish or chutney or serve it on a bed of salad for a simple light lunch. You can also make slightly bigger patties and have a salmon burger or slider.

The salmon mixture is great for making croquettes too just as I had initially intended.

So let’s get cooking these delicious Salmon Kebabs which is best paired with this tangy mint coriander chutney.

Ingredients:

  1. 1-2 salmon fillets; skinless (weighing approximately 300gms)
  2. 1 red onion; finely chopped

Click here for the full recipe….

Salmon Kebabs - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise)

I enjoy sliders more than full sized burgers simply for the fact that most often, I cannot finish a burger by myself. But sliders are like little morsels of deliciousness that are the right size for smaller human beings like me.

Also sliders are fun and exciting party food, perfect for any kind of season. Most of the elements can be prepared ahead of time which leaves you relaxed on the day. Paired with a creamy homemade mayonnaise with the vibrant flavour from Kashmiri chillies, this is a party canapé like none other.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Any kind of fleshy fish without tiny bones can be used for making the patties. Prawns, crab meat and lobster meat are all good options too. Since salmon is an oily fish, there is no need to add any other binding agent (except for a bit of breadcrumbs) but if you are using a white fish, you may need to add potatoes or more bread crumbs so that the patties will not break while frying. And shallow frying or grilling would be the best option instead of deep frying.

Even though I have used the word spicy, these sliders are not super hot but there is plenty of flavour from the spices and aromatics. And don’t get thrown off by Kashmiri chillies in the mayo; these are a variety of chilli from India that has an intense red colour but less heat when compared to others. But you may use any sort of mayo that you wish to.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Brioche buns are the perfect pick for making sliders like these; soft, buttery and delicious. If you live in Australia, I suggest the ones that you can find at Breadtop. You will need to visit early though; gets sold off within a few hours itself.

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Ingredients:

For the salmon patties:

(Makes about 12-13 patties)

  1. 450gm skinless salmon fillet
  2. 4 tbsp coarse bread crumbs
  3. 1 egg (600gm)
  4. ½ red onion; finely chopped

This post is brought to you in collaboration with Supreme Seafood, so please visit their website for the full recipe (a really special one too as this marked the 50th recipe that I have created in collaboration with the company)

Full recipe….

Spicy Salmon Sliders (with Kashmiri Chilli Mayonnaise) - thespiceadventuress.com

Spicy Tuna Croquettes

Eat, drink and make merry! The season of festivals, summer barbeques, potlucks and parties are upon us. I even know a few of my friends who are already preparing lists and planning for Christmas and New Year.

I am not doing anything of that sort because the maximum I can plan ahead is for a week. So I tend to go with the flow figuring out things as and when it happens. And this weekend, I get to enjoy the liberty of ‘being fed’ rather than cooking and feeding others which I am doing all the time. The break is much anticipated….

So keeping in mind the mood of the upcoming season, I am planning on adding recipes that are perfect for entertaining. Most of these are dishes that feature highly every time I entertain at home; simple, delicious and can be prepped ahead. And I am starting the series with these delicious Spicy Tuna Croquettes.

Spicy Tuna Croquettes - perfect for the party season - thespiceadventuress.com

There is nothing novel about tuna croquettes; it is one of the most common seafood snacks that you are likely to find across the globe. The flavours are often different depending on the cuisine and almost always made using canned tuna.

But today, we have some deliciously spicy tuna croquettes that have been made from fresh tuna fillets. The texture is different to what you would get with canned tuna; I find these croquettes lighter and melt in the mouth.

I learnt to make these from my mom and all those who hail from Kerala (especially if you have lived in Middle East) would identify with this. Nothing’s changed except that I used fresh tuna which actually makes a bit of a difference. If Panko breadcrumbs are available, do use it instead of regular breadcrumbs; you get a much crunchier coating.

Fresh Tuna fillet - food photography - thespiceadventuress.com

Spicy Tuna Croquettes - perfect for the party season - thespiceadventuress.com

The croquettes can be prepped ahead and frozen if you are making a large batch. Make sure to roll in breadcrumbs and then freeze to avoid it from sticking to each other. You could also use the same mixture to make tuna burgers; just make patties instead of croquettes. In fact I do this all the time; reserve one half of the mixture for patties which makes delicious lunch boxes the next day.

And the perfect accompaniment for these crunchy delights is some pickled red onions and mint coriander chutney.

Do try it out and hope you enjoy it as much as we do. And if you make it, please do tag me on your social media posts #thespiceadventuress so that I could see it too.

Ingredients:

(Makes approximately 30 croquettes)

  1. 500gm fresh tuna fillet
  2. 1 large potato (approximately 300gm)
  3. 1 medium red onion; finely chopped

This post is bought to you in collaboration with Supreme Seafood, so please do check out the full recipe here.

Spicy Tuna Croquettes - perfect for the party season - thespiceadventuress.com

Spicy Tuna Croquettes - perfect for the party season - thespiceadventuress.com

Crab Salad with Asian Herb Dressing

It’s been a pretty ‘meh’ week so far and I can’t wait for it to get over. My health took a beating and what followed were days of extreme fatigue and tiredness. And I think when women fall sick, we tend to suffer more emotionally than physically.

The week actually started off on a really good note. On Monday, I went on an impromptu lunch date with two of my girlfriends and we had a really good time. Those stolen couple of hours for ourselves were a blessing in our otherwise harried lives. But the euphoria didn’t last long because by the end of the day, I started feeling weak and terrible.

I hardly got any cooking done, surviving on takeaways and basics the whole week. I am quite behind on deadlines but I really couldn’t care less. A big lesson I have learnt is to listen to your body and slow down when it tells you to and I am doing just that. And since I hadn’t tried out anything new, I decided to share with you guys a gorgeous salad that I did a while ago for a client – a Crab Salad with Asian Herb Dressing.

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

If you like delicate flavours, then you will love this crab salad. It’s light and summery with a hint of heat from the chillies and aromatics. And that fresh herb dressing only adds to the sweetness of the crab meat.

Purchasing crab meat can be an expensive affair and I would recommend getting those huge mud crabs and taking the meat out yourself. A bit time consuming but way more affordable. And if you have kids, get them onto it…will keep them silent for a while though you might end up with shells all around.

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

Excellent as a refreshing salad on its own, but it can become the most gorgeous looking party canapé just as easily. I used fried Indian pappads to become a crunchy vehicle for this beautiful salad. You can find all sorts of small sized pappads in Indian stores (sometimes in major supermarkets too). I used the masala pappads for that extra dash of flavour but you can use plain/pepper or cumin studded ones. Generally as an accompaniment, I tend to roast the pappads but for a canapé, I prefer fried as it stays crisp for longer.

You could also opt for crackers or mild flavoured potato crisps….anything crispy that doesn’t overtake the sweet freshness of the salad. A glass of sparkling and this pretty canapé is bound to get conversation flowing….

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

Crab Salad with Asian Herb Dressing - a light, refreshing and gorgeous salad - thespiceadventuress.com

And as always, I love to hear from you when you have tried any of my recipes. Feel free to drop a comment, mail or share on social media (remember #thespiceadventuress so that I will not miss it). Have a great weekend folks!

Ingredients:

  1. 400gms white crab meat
  2. 1 small Lebanese cucumber; chopped finely

Read the full recipe here…..

Recipe developed, styled and shot for Supreme Seafood.

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