This recipe makes for a quick dinner, especially on the nights of my son’s soccer games. You can have this flavorful salad on it’s own, in a croissant or on fresh rye bread.
I use a rotisserie chicken from Sobey’s. I usually grab the chipotle flavoured chicken, but the regular barbecue flavour is just as good.
4 cups chicken, cooked
1 cup mayonnaise, or greek yogurt
1 cup celery, diced
2 Tbsp dill, fresh
1 1/2 cups red grapes, quartered
2 green onions, chopped
salt and pepper to taste
1. Mix all ingredients together.
This is my new favorite appetizer! Using a cucumber instead of a cracker is such a nice change up. It’s light, not too filling and full of wonderful flavour. Plus, It’s super easy to make!
I used light cream cheese. I did not add the heavy cream into my recipe and I did not use toothpicks to hold the salmon on. I used 1 cucumber since I was making this for 2 people. I used the rest of the ingredients as needed. The recipe below is great for making these bites for a group of guests.
I found this gem of a recipe on Pinterest. I made these bites last night for my friend who is gluten-free. Another reason to love this appetizer… it pleases lots of different diet choices.
2 English cucumbers, peeled and cut into 1″ rounds
1 pound smoked salmon, cut into bit sized pieces
8 ounce package cream cheese, softened
3 tablespoons fresh dill, chopped
1 tablespoon horseradish (more or less to taste)
1 tablespoon heavy cream, optional
Toothpicks or tiny party forks
1. Peel cucumbers and slice them into 1″ circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
2. Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here)
3. Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste) then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
4. Serve at once, or keep in the refrigerator until needed.
**I recommend making these as close to the serving time as possible
This amazing recipe is from “The Epicurious Cookbook” by Tanya Steel and the editors of Epicurious.
I brought this appetizer to a potluck Christmas dinner. I loved the fresh taste of these pickles. I made them an hour ahead and the cucumbers stayed nice and crisp. I used a mandolin to cut the cucumbers.
As stated by the cookbook, you can jar these pickles to give as a gift, or serve alongside sandwiches in a buffet. The tart, lightly spicy crunch of the cucumber is a refreshing complement to most cheese, from Cheddar to goat.
2 English cucumbers
2 teaspoons kosher salt
1/2 cup cider vinegar
1/4 cup sugar
1 tablespoon dry mustard
2 teaspoons drained bottled horseradish
1 tablespoon chopped fresh dill
1 loaf rye bread (1 pound)
2 (6-8 ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)
1. Cut the cucumbers crosswise into 1/8-inch thick slices, then toss with the salt in a bowl and let stand 15 minutes. Rinse and drain the cucumbers and pat dry with paper towels.
2. Whisk together the vinegar, sugar, mustard, horseradish, and dill until the sugar is dissolved. Stir in the cucumbers and let stand at least 5 minutes.
3. Slice the bread and serve with the pickles and the cheese.
YIELD: Makes 6 hors d’oeuvre servings
DO AHEAD: The pickles can be made 2 to 4 hours ahead and chilled, covered.
I treated myself to this wonderful sandwich today at lunch. This recipe was taken from Food and Drink magazine (compliments of the LCBO) Autumn 2007.
2 tbsp mayonnaise
2 tsp lemon juice
2 tbsp finely diced red or green onion
1 tsp drained and rinsed capers, chopped
160g can salmon, drained well
1 tbsp fresh dill
3 tbsp spreadable cream cheese
2 of your favorite buns such as panini or focaccia or 4 slices of sourdough
1. Place mayo, lemon juice, red onion, and capers in a bowl. Stir. Using a fork, mix in salmon.
2. In a separate bowl, stir dill into cream cheese. Slice buns in half horizontally. Spread bottom half of each with cream cheese. Top with salmon mixture then Arugula. Top with other half of buns to make sandwiches.