Archive | December, 2013

Tuna Tartare on Cucumber Slices

26 Dec

Christmas Eve we had an appetizer night. My daughter and I made a lot of different appetizers to please everyones desires. She and I love tuna, so this creation was especially for two of us. I will definitely make this again when I come across sushi grade tuna.                                                                      We served it over cucumber slices, but it would be fabulous over mixed greens as well.

  • 1/2 pound of sushi grade tuna, chopped in small cubes
  • 2 tsp rice wine
  • 1 tbs fresh lime juice
  • 3 tsp gluten free soy sauce
  • 1 tsp Sriracha hot sauce (if you like spice add more)
  • 2 tbs chives, minced
  • english cucumber, peeled and sliced 1/4 inch thick slices

Combine the sauce ingredients together; pour over  tuna; mix. Refrigerate until ready to serve. The lime and vinegar will “cook” the tuna and will make it turn gray if you leave it in fridge too long.

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Salmon Deviled Eggs

22 Dec

My husband grew up eating deviled eggs. He has not been able to have any in few years, because of the cholestrol in egg yolks. I have been filling egg whites with tuna salad or smoked salmon salad, but this recipe is the best idea so far.

  • 4 hard boiled eggs, peeled and cut in half, yolks removed
  • cooked salmon filet, about 1/2 pound
  • 6 oz fat free plain creek yogurt
  • 2 tsp wasabi

Mix all the ingredients together in a food processor, adding yogurt little at a time until smooth. Fill the egg white halves with the salmon mixture. Decorate and chill before serving.

size-recipe

Smoked Salmon Spring Rolls

22 Dec

This is what happens when Scandinavian Girl collides with Asian Fusion. I love Oriental Spring rolls. I learned to make them while living in France. A friend’s Philippine house keeper  was an excellent cook and thought us how to make spring rolls. When I made these, I used Scottish salmon, fat free cream cheese mixed with sriracha sauce, plus veggies. I served them with sweet chili sauce, but you could use ponzu sauce as well.  The combination was very tasty.  If you are pairing a wine with this, Champagne goes great with the saltiness of the salmon.

Ingredients

  • smoked salmon
  • 1/3 cup fat free cream cheese
  • 1 tsp sriracha sauce or other hot sauce
  • rice spring roll wrappers
  • asparagus, steamed and cooled
  • boston lettuce leaves, washed and dried
  • 1 cup carrots, shredded
  • 1 cup English cucumber, peeled, seeded and cut into matchsticks
Instructions
  1. Mix the cream cheese and hot sauce together.
  2. Prepare a container with hot water for the rice paper
  3. Add a wrap for about 30 seconds, or until pliable
  4. Lay the wrap on a clean surface, pat dry with paper towel
  5. Place a salmon slice on the middle of the wrapper
  6. Spread cream cheese and spice mix on the salmon
  7. Place a lettuce leaf on top
  8. Add a little of each veggie to the middle
  9. Fold the sides in first
  10. Roll up from the side nearest you to the other end, the rice paper will stick to itself
  11. Repeat with the next wrapper
  12. Place the rolls in the fridge, if you are not eating right away, wrap each roll in plastic wrap to prevent drying and sticking to each other
  13. Serve with a sauce of your choice

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