A delicious appetizer, easy and quick to prepare, and very delicious. This appetizer with smoked salmon can be served at any time. On a cocktail party or birthday party. It's entertaining proof.
And as I sit typing this, hopefully with one a few typos, because it's a little blurry (because of the hay fever) the birds are chirping outside, and it is still very light and warm.
Lovely weather to make this tasty appetizer with smoked salmon. Easy to make, oriental style, and very fresh. And although I feel super bad, I could appreciate this. So I will type this recipe very fast and go chill.
- Mix the smoked salmon with the seasoning in the morning and store it in the refrigerator. But because the prawn crackers soften easily, top the crackers just before serving.
- If you want to have even more exotic flavors, use lime instead of lemon. And take a quarter of red pepper and chop it thinly. Use that as a garnish.
- If you want a delicious coconut flavor, bake the coconut in a dry frying pan until it's slightly brown and smells wonderful.
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Appetizer with smoked salmon
Pas met de knoppen het aantal personen aan.
Ingredients
- 200 grams smoked salmon
- 1 cm ginger fresh
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons coconut dried, grated
- 70 grams prawn crackers
- 10 grams parsley fresh, garnish
Instructions
- Grate the ginger.
- Mix the ginger with lemon juice and olive oil.
- Chop the salmon finely.
- Mix the salmon with the ginger mixture and let it come to taste for at least an hour in the refrigerator.
- Just before serving you spoon the smoked salmon mixture on top of the crackers.
- Garnish with parsley
Notes
- Mix the smoked salmon with the seasoning in the morning and store it in the refrigerator. But because the prawn crackers soften easily, top the crackers just before serving.
- If you want to have even more exotic flavors, use lime instead of lemon. And take a quarter of red pepper and chop it thinly. Use that as a garnish.
- If you want a delicious coconut flavor, bake the coconut in a dry frying pan until it's slightly brown and smells wonderful.
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