Smoked Salmon and Cucumber cups with lemon dill crème
If you are looking for something special to serve on Easter Day, try this fresh tasting appetizer from Susie Homemaker.
Ingredients
8 oz. Smoked Salmon
8 oz. cream
2 English cucumbers
2 shallots
1 bunch dill
2 tbsp. fresh lemon juice
Preparation Instructions
Lemon dill crème:
Step 1: Start by fine dicing your shallot and rough chopping your dill. Set aside.
Step 2: Pour 8 oz cream in small to medium glass bowl and whisk or beat with electric beater. When your cream is just about stiff (2-3 min) add your 2 tbsp of fresh lemon juice. Beat for just a few more moments.
Step 3:
Now add your shallot and dill, mix with a spoon.
While your crème is stiff, place small dollops (about 20 or so, its always good to have extra) on to a piece of tin foil and place in your freezer. You will come back to this later.
Cucumber cups:
Step 4: Peel your cucumbers with a potato peeler and dice into 1/4 or 1/2 inch slices. You want to make sure they are all as close to uniform as possible.
Step 5:Next, with a melon baller or small spoon, core out the seed, but make sure NOT to core all the way through.
Step 6: Open your salmon and arrange small pieces into the cucumber cups. You may have to play with it a little to figure out just how you like it arranged inside your cups.
Step 7: Remove your small dollops of crème from the freezer and place on top of your salmon cucumber cups. Add a small sprig of dill to the top for garnish.
Yields 6.
Lamb chop with Rosemary Cannellini Ragout and Balsamic reduction
If you are looking for something special to serve this delicious lamb chop dish, it is sur to be a hit with your friends and family.
Ingredients
12 piece 3oz lamb chops
6 roma tomatoes
2 cans cannellini beans
3 medium shallots
4 cloves garlic
1 ½ cups nicoise or kalamata olive
1 cup Balsamic vinegar
1 bunch rosemary
2 tbsp Bariani extra virgin olive oil
Preparation Instructions
Step 1: Start by adding 1 cup of Balsamic vinegar to a medium saucepot, place on low heat and reduce until syrup like consistency. 15-20 min.
Step 2: Seed and slice your roma tomatoes, rough chop your shallot and garlic. Set aside for later. Open your cannellini beans and rinse with cold water. Set aside for later.
Lamb:
Step 3: Season generously with salt and pepper.
In a large skillet or sauté pan add your tbsp of olive oil. Pan sear your lamb on medium heat 4-6 minutes each side depending on desired temp. Let rest for about 5 min.
Ragout:
Step 4: Add 1 tbsp extra virgin olive oil to a medium sauté pan. Bring up to medium heat and add your garlic and shallot. Let sauté for a few minutes.
Step 5: Next, add your cannellini beans, olives, and rosemary. Let simmer for about 3 min.
Step 6: Take off the heat and add your tomatoes. Stir all together.
Step 7: Plate and drizzle your balsamic reduction over your ragout.
Yields 6.
|
