Friday, 31 December 2010

CRAB AND SALMON PUFFS


We all want to welcome the new year with as much cheer as when we celebrated Christmas. I laud those who do not run out of steam before the new year. 

New year parties call for a lot of tidbits and canapes to go with drinks. As we wait for midnight to welcome the new year, nibbling seem to be the activity of choice. Tasty treats are a must to serve with tipple.


At this time, the supermarkets have a wonderful array of finger foods to choose from, although I must say, they are rather pricey. Not a good idea when feeding a crowd. 

I like Nigella Lawson's idea for party food: easy to cook, bite-sized and finger-pickable. I trust her and hope that I can breeze through cooking and look as glamorous as she does (even if I didn't to start with).

These crab and salmon puffs are light and tasty bite-sized morsels filled with poached salmon and crab meat. This is a very easy recipe and would go nicely with any selection of party food and drink. 

Cheers!


Ingredients:

200 gms. portion of raw, skinless, boneless salmon fillet,
1 1/4 c. flaked, cooked, crab meat
1 c. milk plus extra for poaching fish
1/4 c. butter
1/3 c. flour
2 eggs
1/4 c. chopped spring onions
1/4 c. chopped fresh parsley
1/2 tsp. ground black pepper
1 tsp. salt
cooking oil for frying

Method:

Poach the salmon in milk just until nearly done. The inside should still be a touch translucent. Set aside to cool, then flake. 

In a sauce pan, mix the 1 c. of milk and 1/4 c. flour until free from lumps. Add in the butter and bring to a boil on low heat while stirring constantly. Cook until thick. 

Transfer to a mixing bowl and whisk in the two eggs until thoroughly combined. Add the rest of the ingredients and mix. 

Heat the oil in a pan. Drop spoonfuls of the mixture into the medium hot oil and fry until puffed and golden. This only takes a few minutes as the crab and salmon are already cooked. The spring onions and parsley should retain their fresh taste. Drain on kitchen paper. 

Serve with the seafood mayo.

Ingredients for the seafood mayo:

1/3 c. mayonnaise
1 tbsp. Dijon mustard
2 tbsps. tomato ketchup
1 tsp. paprika
1 tsp. garlic powder
2 tbsps. lemon juice
1/2 tsp. salt
2 tbsps. honey

Mix all of the ingredients together and serve with the crab and salmon puffs.

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Thanks for dropping by. Please let me know what you think of this post.

4 comments:

  1. This sounds, and looks, like a wonderful and fairly simple to make appetizer. Could be perfect for an upcoming party I'll be having. Thanks for sharing.

    ReplyDelete
  2. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

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  3. I am going to have to try these. They look too good to not try. Salmon and crab, what's not to love? Wonderful job!


    HAPPY NEW YEAR....From My Blog to Yours! Wishing you all good things like peace, happiness and tons of success in 2012

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