A small but beautiful Christmas amuse bouche salmon in arugula oil. In addition, delicious seasonings like wasabi and sesame seeds. This is a real winner!
A small snack to tickle the taste buds is what an amuse bouche should be. And this appetizer with salmon, arugula oil, and wasabi fully complies with that. And it looks super nice. You can serve it on an amuse spoon, which is convenient because you eat it in one bite, but when I wanted to take them, it came out… I don't have amuse spoons.
Yes, my husband laughs at me probably because my kitchen cabinets are full of dishes, but it's true this time: I have none. Of course, that is another good reason to go shopping and buy them anyway ;-).
So I decided to add a piece of toast, which you can use as a spoon, and that worked out great. Indeed I was very fond of it, and maybe I'm not going to buy the spoons and serve it this way.
What do you need for Salmon Amuse-Bouche with Arugula?
To prepare this Amuse Bouche Salmon in Arugula Oil, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Smoked Salmon - Use cold smoked salmon, for example, Norwegian salmon, real Dutch salmon, or wild salmon. These are thinly sliced salmon pieces, which you finely chop yourself.
- Arugula - This salad vegetable has a peppery taste, which is very tasty in combination with smoked salmon.
- Olive Oil - Use a fruity extra virgin olive oil for this recipe.
- Wasabi - Adds spice to this snack. If you like it spicy, use pure wasabi. Otherwise, you can also dilute the wasabi one to one with mayonnaise.
- Silver onions - Silver onions give a delicious sweet and sour onion flavor (you use the silver onions from the sweet and sour).
- Sesame Seeds - For a subtle nutty twist.
- Melba toast - Crispy fried pieces of toast. Halved in the salad, they give a crunchy bite.
How to prepare a Smoked Salmon Amuse-Bouche
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Place the arugula in the blender and grind fine. Add enough olive oil to get a smooth sauce. Put some arugula oil in the bottom of the amuse-bouche spoons.
- Finely chop the smoked salmon and divide it over the front of the spoons. Pipe a small swirl of wasabi behind it.
- Stick half a piece of Melba toast at the back.
- Divide wafer-thinly sliced silver onions and sesame seeds over the smoked salmon.
- You use short shelf-life products, make this dish just for you to eat it, and don't pre-prepared.
- You love spicy food, just like me, use pure wasabi paste. But if there are kids enjoying dinner, you can also mix it one on one (or taste) with mayonnaise.
- If the arugula oil is too thick, just use extra oil to thin it. First, put the arugula on the plate and then the salmon, so the flavors combine better.
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Christmas Amuse Bouche Salmon in Arugula Oil
- 3 pearl onions small, in sweet sour
- 100 grams smoked salmon
- 50 grams arugula washed
- 100 ml olive oil extra virgin
- 1 teaspoon wasabi paste
- 4 small toast or crackers
- 1 tablespoon sesame seeds toasted
Ingredients you need per step are listed below the step in Italic
- Cut the pearl onions into very thin slices.3 pearl onions
- Cut the smoked salmon thinly.100 grams smoked salmon
Salmon in arugula oil
- Put the arugula in the blender and grind until smooth.50 grams arugula
- Pour the olive oil with it and blend it until you have a smooth green oil.100 ml olive oil
- Put a teaspoon of oil on the bottom of the dish / appetizer spoon.
- Put half a tablespoon diced salmon on top.
- Pipe a small blob of wasabi paste next to the salmon.1 teaspoon wasabi paste
- Break the toast in half and stick it behind the salmon.4 small toast
- Put some onion slices on top of the salmon.
- Sprinkle with sesame seeds.1 tablespoon sesame seeds
You use products that have a short shelf life, so make this dish just before Christmas dinner and not before. 4. The nutritional value shown is per appetizer. Mind you, you don't use all arugula oil, so it will actually be lower.
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