Coupe du Tsar® à la Caucasienne Bites
Fill your Christmas buffet table with light and tasty appetisers to keep guests happy right through until the desserts are served. The generous flavour of Petrossian salmon makes it the star ingredient of Christmas snacks and starters. Check out the Petrossian blog for all our salmon recipe ideas.
Preparation time: 15 minutes
Serves 6
- 1 x 500 g pack of Coupe du Tsar® à la Caucasienne
- 1 medium-sized black radish
- 1 medium-sized green meat radish
- Some coriander flowers or leaves
- A drizzle of olive oil
- Salt and pepper
Method
- Wash the radishes.
- Cut both radishes into thin, regular slices (not too fine, or the canapés will fall apart), ideally using a Japanese mandoline.
- Now cut the green meat radish into thin julienne strips.
- Cut the Coupe du Tsar® à la Caucasienne salmon into 1 – 1.5 cm (half-inch) cubes.
- On each round slice of black radish, place one cube of salmon and a few strips of green meat radish, then build up little “gardens” of coriander flowers or leaves around the edges.
- Adjust the seasoning, then serve as light snacks with apéritif drinks.
Wich salmon ?
Coupe du Tsar® à la Caucasienne is a fillet of smoked salmon marinated in a mixture of spices, including classic coriander. For a crisper taste, opt for dill-marinated salmon – or there’s salmon with beetroot, a beautifully pink and sweet version, salmon with truffle for an earthier flavour, or plain smoked salmon to marinate at home with your favourite herbs or spices.
Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira
