The freshness of the cucumber and the bite of Boursin cheese in this smoked salmon roll will hit all of your taste buds.
Cucumber Bites With Boursin Cheese And Salmon
Ingredients
- 1 english cucumber
- 8 thin smoked salmon slices
- 90 g Boursin cheese
- some fresh dill (optional)
- 2 pinches paprika (optional)
Instructions
- Cut the cucumber into slices (1/2 cm). Cut each slice of smoked salmon in half lengthwise (smaller than your cucumber slice).
- Spread 1tsp of Boursin™ cheese on each salmon strip and roll it up.
- Top each cucumber slice with a salmon roll. Insert a wooden stick down the center to keep everything together. Garnish with finely chopped fresh dill and paprika. Serve at once or keep refrigerated until needed.
Puff Pastry-Wrapped Shrimps
The reason I love making Puff Pastry-Wrapped Shrimp so much is the simple ingredients. And because I almost always have frozen shrimp and puff pastry left in my freezer!
Puff Pastry-Wrapped Shrimps
Ingredients
- 20 medium peeled shrimps
- Salt and freshly ground black pepper to taste
- 1/4 tsp Old Bay Seasoning
- 1/2 sheet all butter puff pastry
- 1 egg
Instructions
- Preheat oven to 380 degrees F. Cover a large baking sheet with parchment paper.
- Season shrimp with salt, pepper and seasoning.
- Roll out the pastry dough and cut into 1 cm wide strips.
- Starting at the top, wind one pastry strip around one shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with each shrimp.
- Place shrimp onto the baking sheet. Beat the egg in a small bowl with a fork, to make egg wash. Brush the shrimp pastry with egg wash.
- Bake for about 12 min, or until golden brown. Do not overcook.
Boursin™ Stuffed Mushrooms
Tasty and very easy recipe with only 2 main ingredients that you can find in every store: mushrooms and Boursin.
Boursin Stuffed Mushrooms
Ingredients
- 30 small mushrooms (Cremini or Button Mushrooms)
- 1 block Boursin™ Garlic & Fine Herbs Cheese
- freshly ground black pepper
- Some fresh herbs (cilantro, green onion, parsley) finely chopped
Instructions
- Preheat oven to 400° F.
- Wash and dry mushrooms. Remove stems. (You can use them for another recipe),
- Place mushroom caps on a baking sheet. Season with pepper. Fill each mushroom’s hole with 1-2 tsps of Boursin™.
- Bake about 25 minutes until mushrooms are golden and cooked through.
- Sprinkle the baked mushrooms with fresh herbs and they’re ready to be served!
Homemade Hummus
With or without tahini, homemade hummus made from scratch only takes 5 minutes to make. No needs to cook the chickpeas, just open a can and mix with garlic, lemon juice and olive oil! This delicious healthy snack can be serve for any occasion with pita bread or garden vegetables.
Homemade Hummus
Ingredients
- 1 can (400 g) garbanzo beans (chickpea)
- 1 lemon
- 2-3 cloves garlic chopped
- Salt and freshly ground black pepper
- 1 Tbsp tahini (sesame paste) optional
- 3-4 Tbsp olive oil
- A few pinches chili powder (or paprika)
Instructions
- Drain garbanzo beans, keep half of the juice.
- In a food processor, place the chickpeas, lemon juice, garlic, salt, black pepper, tahini, chili powder and 2 Tbsp of olive oil. Mix until smooth. Add 1 or 2 Tbsp of the juice from the can (or water) to give a desired texture to the hummus.
- Transfer hummus to a serving bowl, drizzle with the rest of the olive oil and sprinkle with chili powder or paprika.
Appetizer Shishito Peppers
You can find shishito peppers in your favorite grocery store. Prepare this super quick recipe in no time and your guests will love this delicious appetizer.
Did you know that 1 in 10 shishito peppers are really spicy?
Appetizer Shishito peppers
Ingredients
- 6 oz Shishito peppers
- a bit of olive oil
- Salt and freshly ground black pepper
Instructions
- In a saute pan heat olive oil over medium-high heat.
- Add the shishito peppers and stir for 1-2 minutes, heating them up until they blister. Add salt and black pepper.
- Place the peppers on a paper towel to remove excess oil and serve.
Baked Feta (Psiti)
Baked Feta (Psiti) is a traditional Greek dish. It is very easy to prepare at home and will become one of your favorite appetizers.
Baked Feta (Feta Psiti)
Ingredients
- 200 g feta cheese (in one block)
- 2 pinches oregano
- Some chili pepper flakes
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400F.
- Place the feta in an oven-proof dish. Add the oregano and chili pepper flakes followed by the olive oil.
- Bake for 8-10 minutes.
- Serve hot with fresh bread or pita.
Avocado Boats With Balsamic Vinegar
You are missing out if you haven’t made this incredible snack from ripe avocados. Anybody can make it, even my 7 year old makes it when she comes home from school. This is her favorite way to eat avocado. Split it in half and fill the center stone hole with some balsamic vinegar. Enjoy this healthy, delicious snack or appetizer.
Avocado boats with balsamic vinegar
Ingredients
- 3 avocados
- salt and freshly ground pepper optional
- 6 tsp balsamic vinegar
Instructions
- Cut the avocados in half lengthwise, remove pits but do not peel them. Season with salt and freshly ground pepper. Add 1 tsp of balsamic vinegar in each hole, and serve.
Green Mango Salad (Кalawang)
Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.
Green Mango Salade (Кalawang)
Ingredients
- 2 green mangoes (unripe)
- 1/2 onion peeled and finely chopped
- 2 cloves garlic peeled and pressed
- 1/2 chili pepper seeded and finely chopped
- Salt and freshly ground black pepper to taste
- 3 Tbsp freshly squeezed lemon (or lime) juice
- 3 Tbsp vegetable oil
- Some fresh herbs (cilantro, green onion, parsley)
- 24 prawns (or shrimps) cooked and peeled
Instructions
- Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
- In the salad bowl, toss the mangoes, onion, salt and pepper. Drizzle with lemon juice and oil. Cover with plastic wrap and chill in a refrigerator for 2-3 hours.
- When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.
Homemade Olive Tapenade
The homemade olive tapenade is a dip or paste made with olives (black or green), anchovies and capers. This appetizer comes from Provence, France and is great with fresh bread or toast. With the help of a food processor, or blender, this hors d’oeuvre is ready within 5 minutes.
Homemade Olive Tapenade
Ingredients
- 200 g black olives pitted
- 1 Tbsp capers (optional)
- 20 g anchovies filets in oil
- 2 cloves garlic
- 1/2 lemon (juice only)
- 4 Tbsp olive oil
- freshly ground black pepper to taste
Instructions
- Combine all ingredients in an electric blender. Pulse a few times until finely chopped. The tapenade should have small pieces of olives. Do not over blend!
- Serve with crackers or fresh baguette slices.
Salmon Теrrine
Make a Salmon Terrine with fresh and smoked salmon, eggs, sour cream, and parsley. This elegant french recipe is a refined and delicious appetizer and it is perfect for cold buffets. Serve the terrine with mayonnaise, vegetables, or a green salad.
Salmon Terrine
Ingredients
- 500 g salmon fillet with no skin or bones
- 5 eggs
- 250 г sour cream
- 1/4 cup parsley chopped
- 250 g smoked salmon cut into small pieces
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
- Cut the fresh salmon into pieces and mix with a food processor.
- Add the eggs and mix well.
- Add the sour cream and parsley.
- Add the smoked salmon, salt and pepper. Mix with a spatula.
- Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
- Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.
