Turn your backyard into a cocktail bar and invite friends over at sundown for these delicate bites.
Prep Time : 0:20 | Cook Time : 0:10 | Total Time : 0:30 | Serving : 40 person.
Ingredients
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2 teaspoons olive oil
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300g salmon fillet
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60g cream cheese, at room temperature
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25g butter, at room temperature
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2 tablespoons chopped fresh dill
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1 tablespoon fresh lemon juice
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Large pinch of cayenne pepper
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2 x 60g packets Jos Poell Salad/Cocktail Cups (see note)
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2 tablespoons baby capers, rinsed, drained
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Fresh dill sprigs, to serve
Method
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Step 1
Heat oil in a small heavy-based frying pan over medium heat. Cook salmon, skin-side down, for 2-3 minutes each side or until just cooked through. Transfer to a plate. Set aside to cool.
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Step 2
Remove skin and bones from salmon. Process salmon, cream cheese, butter, chopped dill, lemon juice and cayenne pepper in a food processor until smooth. Season with salt and pepper.
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Step 3
Divide the salmon mixture among the cocktail cups and top with capers and dill sprigs.