Here's some party food for all the social gatherings you may be having this season.
The star for today's feature is this salmon roe cream. It comes in a deceptive packaging that looks like toothpaste, but the good thing is that you get premium gourmet taste in a very convenient and easy-to-use tube that is easy to stow in the fridge.
Mix 1 part of this with 1 part of sour cream, and you get an amazing cream for the most heavenly canapé I've tried... salmon & roe canapé. The result is the top left condiment in the image below.
The star for today's feature is this salmon roe cream. It comes in a deceptive packaging that looks like toothpaste, but the good thing is that you get premium gourmet taste in a very convenient and easy-to-use tube that is easy to stow in the fridge.
Pair that with smoked salmon. Then add dill and tobiko to taste. Tobiko is the small orange flying fish roe that is common in Japanese sushi and cuisines (the bottom most condiment in the image below). Or ikura works too, which can also give a nice burst-in-your-mouth pop of seafood umami. Ikura is salmon roe, and is much larger than tobiko. About 3-4mm in diameter.
The canape is in essence an amazingly savoury mouthful with a rich seafood flavour coupled with the herby punch of fresh dill (I like to heap that on), and the satisfying crunch of a garlic-buttered wholemeal toast to round it off. The wholemeal toast added a sweetness to the overall savoury mixture, which was a very nice complement. So I would recommend a relatively sweet-savoury cracker if you plan on substituting it.
As mentioned, the ingredients are pretty straightforward. Some tobiko or flying fish roe, a dollop of that salmon roe cream mixture (the pale orange one on the top right), and chopped fresh dill... you can grow these in your own backyard or balcony... they grow like weeds.
Here's a close up of the tobiko. It's like a minute version of the larger salmon roe or ikura.
Of course, smoked salmon...
And probably the part that requires the most preparation: buttered wholemeal bread, optionally with garlic, and toasted to a crisp. You could probably also substitute the butter with olive oil.
All the ingredients are lovely, but as I said, the one that really packs a punch is the salmon roe cream. Just that alone is pure bliss to lick directly from the spoon, or, paired with any of the above-mentioned ingredients, makes that ingredient come alive.
It's a lovely feature in a party if you just lay out all the ingredients like that. It lets guests decide how much they want of each ingredient and they can vary the combination.
The canape is in essence an amazingly savoury mouthful with a rich seafood flavour coupled with the herby punch of fresh dill (I like to heap that on), and the satisfying crunch of a garlic-buttered wholemeal toast to round it off. The wholemeal toast added a sweetness to the overall savoury mixture, which was a very nice complement. So I would recommend a relatively sweet-savoury cracker if you plan on substituting it.
As mentioned, the ingredients are pretty straightforward. Some tobiko or flying fish roe, a dollop of that salmon roe cream mixture (the pale orange one on the top right), and chopped fresh dill... you can grow these in your own backyard or balcony... they grow like weeds.
It's a lovely feature in a party if you just lay out all the ingredients like that. It lets guests decide how much they want of each ingredient and they can vary the combination.
You could also throw in other relevant ingredients for a canape party. For the mediterranean route, there's onions (any type, such as red, white or even green) and capers or pickles that you could add. Mustard, lemon and olives too, or any other fragrant citrus such as lime or Vietnamese lime.
For the Japanese route, you could add miso pastes (for a supercharged umami experience), wasabi, soy sauce, shiso drizzles, yuzu drizzles (which is a wonderfully complex and fragrant substitute for lemon), sanshou Japanese pepper, or any other latest fad in Japanese cuisine.
Lately, coriander leaf is also trending in Japan (they call it pakuchi), inspired by Southeast Asian cuisine. I think such a fragrant herb, or perhaps fragrant grated ginger flower would also work wonders, if you can get these in your region.
So the possibilities are endless to play with, once you have this dazzling umami seafood base.
If you're looking for other easy condiments to perk up your canapes, do also check out Upgraded Kewpie Smoked Mayonnaise. I wouldn't recommend this together with the smoked salmon, because the smoked flavour of that sauce is strong enough and it might be overkill if 2 smoked items are combined. But it would go well with mellower proteins such as hard-boiled egg (either as an egg mayonnaise spread or separately) or canned chicken or salmon.
Other interesting condiments and spreads
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