Elevate your appetizers with these gourmet canapés featuring rich, hot-smoked salmon topped with sea buckthorn vinaigrette. Perfectly balanced with a touch of arugula and Finnish oat toasts, and a zesty vinaigrette infused with Natural Nordic sea buckthorn powder, these canapés are both elegant and packed with Nordic flavors.
Smoked salmon canapé with sea buckthorn vinaigrette
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Category
Apero and snacks
Servings
12 pieces
Recipe by: Chef Jouni Törmänen as part of the "Taste Finland!" event at La Maison Plisson, 93 Boulevard Beaumarchais in the 3rd district of Paris, and 35 Place du Marché Saint Honoré in the 1st district as well.
Ingredients
- 20g Natural Nordic sea buckthorn powder
-
(or 20g Natural Nordic ORGANIC sea buckthorn powder)
- 1 filet of hot smoked salmon
- handful of arugula
- 12 Finnish oat mini toasts
- 15 ml olive oil
- 1 tbsp of red wine vinegar
- 1 tsp of mustard
- Salt, ground black pepper
Directions
- Remove the skin from the salmon filet and crumble it into large pieces.
- Mix the olive oil, red wine vinegar, mustard, and sea buckthorn berry powder. Add salt and pepper to taste. Then dress the arugula with the vinaigrette.
- Top the Finnish oat mini toasts with a few arugula leaves, and then place pieces of salmon on top.
Recipe Note
And there you have it: your appetizer is ready!