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Festive table
A plate of snacks with red fish

A Platter of Salmon Appetizers

Five quick cold appetizers for your guests! These are very easy to make and always look striking and beautiful on a holiday table!

Sibiryachka Gotovit

Recipe author

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Composition / ingredients

Servings:

Chum salmon

280

Onion

0.5

Onion

0.5

Lemons

Cucumbers

Avocado

0.5

Ready-made tartlet shells

Vegetable oil

Eggs

Processed cheese

Olives

Ginger

Ground black pepper

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 10 g

Fats 41 % 13 g

Carbohydrates 28 % 9 g

189 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

To make the appetizers, skin the fish and remove the bones.
Step 2:

Slice both kinds of onion into half-rings as thin as you can, put them in a bowl, and mix well.
Step 3:

For the first appetizer, cut the fish into large pieces.
Step 4:

Add the fish to the bowl of onions and season with a little black pepper for flavor and aroma.
Step 5:

Add the vegetable oil.
Step 6:

Mix well and transfer to a plate.
Step 7:

For the second appetizer, cut open the avocado.
Step 8:

Put half of the fruit on a plate and mash it well with a fork.
Step 9:

Cut the fish into small cubes.
Step 10:

Finely chop the dill.
Step 11:

Add the fish to the plate with the avocado.
Step 12:

Add the dill and mix.
Step 13:

Mix well until smooth, fill the tartlet shells, garnish with ginger, and arrange on a plate.
Step 14:

For the third appetizer, take a piece of fish and cut it into thin slices.
Step 15:

Lay a thin slice of lemon on a slice of fish and roll it up.
Step 16:

On the next slice of fish, lay a slice of ginger and roll it up.
Step 17:

Secure the rolls with a toothpick and arrange them on a plate.
Step 18:

For the fourth appetizer — canapés — cut the cucumber into thick batons and trim them into squares.
Step 19:

Cut fairly large lemon slices and shape them into squares to match the cucumber.
Step 20:

Cut the fish into equal-sized cubes, spread them on a plate, and drizzle with vegetable oil.
Step 21:

Start assembling the canapés from our cubes on skewers — cucumber, fish, olive, lemon, ginger. Use the cucumber as the base for each canapé. Add the plate of canapés to the shared platter of appetizers.
Step 22:

For the fifth appetizer, take the fish and cut it into small pieces.
Step 23:

Very finely chop the dill.
Step 24:

Step 24:
Step 25:

Grate two hard-boiled eggs on a fine grater and add 1 tablespoon of processed cheese.
Step 26:

Add the fish to the plate with the eggs and cheese.
Step 27:

Mix well until smooth.
Step 28:

Form balls — roll some in chopped dill, garnish others with parsley — and arrange them on a plate.
Step 29:

Mix the remaining fish with slices of ginger and arrange on a plate. Where there's ginger and salmon, success is guaranteed!
Step 30:

A holiday-table appetizer that everyone loves and comes together in a matter of minutes is ready!