Soon it will be New Years’ Eve and everyone is making plans for a special dinner on the last night of the year. Most people already know what they are having, so I am not coming with any suggestions. I myself am having oysters and lobsters with butter and bread. Most people know these dishes, but I do have a suggestion for appetizers. Our Danish open-face sandwiches make great appetizers and can be served with champagne either as a starter or a late night snack to be eaten at midnight. Instead of making these sandwiches on a large piece of white bread, I use a cookie cutter and make small round circles or sometimes use a baguette. I suggest three types of salmon, but almost any of our open-face sandwiches can be made smaller and taste great. If you want more ideas, just look under open-face sandwiches
Gravlax –Cured Salmon with Salt, Sugar and Dill
Makes 10 -12
2 2 lbs. salmon filets with skin
5 tbsp. salt
5 tbsp. sugar
2 tsk. white pepper
2 bunches of dill
5 tbsp. Dijon mustard
2 tbsp. brown sugar
2 tbsp. white wine
3 tbsp. finely clipped dill
½ cup oil
salt and pepper
10 – 12 buttered sour dough bread cut with a cookie cutter
Fresh sprigs of dill
To make cured salmon, remove all bones and sprinkle salmon fillet with salt, sugar and pepper. Place 1 fillet in a deep dish. cut dill over fillet in the dish and place the second fillet on top with the thick end on top of the thin end. Cover and refrigerate for 2 days. Turn fish over after one day and pour any liquid off.
To make dressing, combine all ingredients except oil. Whip oil in a thin stream into dressing. Season with salt and pepper.
To assemble, do not remove dill, cut salmon in very thin slices diagonally across grain and place as many slices as you wish on each piece of buttered sour dough bread. Pass the dressing so guest can take as much or as little as they wish.
Salt Cured Salmon Cured with Apple and Horseradish Salad
1 2 lb. salmon filet with skin
3 tbsp. fine salt
1 tbsp. sugar
Apple and horseradish Salad:
4 tbsp. rapeseed oil or a natural oil
4 tbsp. apple juice
1 finely chopped shallot
2 tbsp. freshly grated horseradish
1 small apple, quartered, cored and diced
10 slices of buttered white bread
a handful of fresh herbs, pea tendrils, dill or cress
To make fish, remove all bones and place salmon in deep dish skin side down. Sprinkle with salt and sugar. Cover and refrigerate to the next day.
To make salad, whisk together a marinade of oil, apple juice, shallot, and horseradish in a small bowl. Add diced apple to marinade and toss.
To serve, cut salmon in thick slices diagonally across the grain.
Garnish with pea tendrils, dill or cress.
To assemble, place several slices of salmon on buttered white bread. Spoon apple and horseradish salad on top and garnish with herbs.
Smoked Salmon with Asparagus
8 small green asparagus, trimmed or 8 -12 asparagus from a jar, depending on their size
4 slices of buttered sour dough or white bread cut into smaller pieces with a cookie cutter or glass
4-8 slices of freshly smoked salmon
freshly ground black pepper
To make asparagus, cook them in let salted water 2-3 minutes for the green, 6-8 minutes for the white asparagus depending on the size. Transfer to a paper towel. Pat them gently dry.
To assemble, place 1-2 slices of salmon on each piece of buttered bread covered with a lettuce leave. Place 1-2 pieces of asparagus in the middle of salmon. If using asparagus from a jar make sure they are patted dry. If all the water is not removed, it will ruin the sandwich. Sprinkle with black pepper.