Our favorite get-the-party-started trio of seafood appetizers.
Three of our go-to's to celebrate summer seafood, but guess what? These ingredients are available year-round, so don't hold back- they'll brighten up your winter months as well.
We're always looking for food that's delicious, that delivers something a bit unexpected with just a bit of extra attention.
Salmon Tartare with pureed chipotle peppers in adobe sauce fits the bill. The richness of the salmon is offset by the spice of the peppers and the brine of capers and lemon juice, the smokiness takes it over the top. This recipe is adapted from Bobby Flay's classic "Bold American Food" cookbook from 1994, which is packed with great recipes to discover.
The shrimp and avocado salad serves up a delightful medley of textures and mouthfeel, with the unexpected flavor combination of curry and dill.
Last, but definitely not least, the smoked trout spread with horseradish and tangy sour cream is sublime, whether served on thinly sliced apples or crisp crackers.
We're gathering our pals around the table (hopefully outside) this long weekend, and we'll be sharing these. If you do too, we'd love to know what you think!
Salmon Tartare with Chipotle
For the Tartare & Cilantro Oil:
Curried Shrimp and Avocado with Dill
For the Salad:
Smoked Trout Spread with Horseradish
For the Spread: