Olives are the nibble most closely associated with martinis but I always think that seafood is one of the best matches. It’s fresh, cold and goes well with citrus, just like a good martini. Consuming seafood also brings its own element of danger (food poisoning? Mercury?), much like the danger associated with drinking a strong martini.
So here is a simple and easy recipe for a seafood canapé to serve when you pour a drink.
Salmon tartare served on ritz crackers combines chilled, zesty, silken fish on a crunchy carb base.
Finely chop the solid ingredients listed below then mix everything well and serve immediately.
For 100g of chopped, skinless, boneless salmon add:
- The zest of a lemon
- A squeeze of lemon juice
- A finely shredded square inch of onion
- A smudge of wasabi paste (optional)
- A teaspoon of chopped capers
- A teaspoon of chopped chives
- A teaspoon of sesame oil
- A teaspoon of Sriracha sauce
- A pinch of sesame seeds (optional)
The mixture should be plenty for a large number of ritz crackers. Depending on how much you spoon on each it could make over 20.
You could also serve the mixture on miniature blini, which I like very much.
If you have to remove the salmon skin with a sharp knife you can roast it with a little bit of salt and oil for a crunchy side dish.
You can serve it as part of a full meal. Here I’ve dished it up with more salmon tartare and some grilled courgettes.
Or you could simply serve the roasted skin dabbed with a little sweet chilli sauce, which makes an unusual snack to serve with a martini.
Note that there are numerous variations of the above tartare recipe so I would recommend experimenting – although always ensure that the fish is extremely fresh!
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