This creamy and smoky salmon bonbon is no ordinary appetizer - it's an experience! Picture the promising smoked salmon, wrapping a secret filling. Lush and creamy with a fresh bite: avocado and green herbs blended into goat cheese and sour cream, with little bursts of crisp apple. A bed of fresh greens and extra smoky accents from toasted pine nuts and crusty bread complete the dish.
Creamy and smoky salmon bonbon
Equipment
- cling film
- muffin moulds
Ingredients
For the salmon bonbon
- 300 grams smoked salmon
- 100 grams goat cheese
- 1 avocado
- 1 apple
- 1 tablespoon sour cream
- 0,5 lime
- 4 sprigs chives
- 4 sprigs dill
- pepper to taste
- salt to taste
Other ingredients
- 100 grams mixed lettuce
- 30 grams pine nuts toasted
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey liquid
- 8 slices baguette thinly sliced and toasted
Instructions
Making the filling
- Cut the avocado in half lengthwise and remove the hard pit. Then peel the avocado. Cut the avocado into small pieces.
- Mix the avocado with the goat cheese and mash the avocado until you have a creamy mixture.
- Cut the apple into quarters and remove the core. Peel the apple quarters and cut the flesh into very small cubes.
- Mix these into the avocado-goat cheese mixture as well.
- Remove the dill from the sprigs and finely chop it together with the chives. Mix these into the filling as well.
- Add the lime juice and sour cream. Mix everything until smooth. Season with salt and pepper to taste, if desired.
Making the salmon bonbons
- Now take the molds and brush them with a little olive oil.
- Cover the molds with a piece of cling film large enough to wrap around the bonbons later.
- Arrange the slices of smoked salmon in the molds. Make sure the slices hang over the edges.
- Now fill the molds with the creamy avocado-apple filling.
- Cover the filling with the overhanging salmon slices. Then wrap the cling film around them.
- Place the salmon bonbons upside down in the refrigerator to set.
Preparing the remaining ingredients
- Toast the pine nuts in a pan without adding any fat. Stir them regularly so they turn golden brown on all sides.
- Make a simple but delicious dressing with the olive oil, balsamic vinegar, and a little honey. Add salt and pepper to taste.
- Toss the dressing into the salad.
- Toast the thin slices of baguette.
Serving the creamy and smoky salmon bonbons
- Line the plates with a small bed of lettuce.
- Remove the salmon bonbon from the refrigerator and take off the mold and plastic wrap. Then place the bonbon on the lettuce.
- Garnish with a sprig of dill, toasted pine nuts, and slices of toasted baguette.
Nutrition
How to make creamy and smoky salmon bonbons?
This creamy and smoky salmon bonbon will leave everyone speechless. And yet, it's easy to make and perfect for preparing ahead. So let's get started!
Preparing the filling
Cut the avocado in half lengthwise and remove the hard pit. Peel off the skin and dice the green flesh into small pieces.
Place the avocado pieces in a mixing bowl and add the goat cheese. Mix everything together well and mash the avocado with a fork.
Cut the apple into quarters, remove the core, and peel the quarters. Dice the apple flesh into very small cubes - ideally, use a green apple that's fruity and fresh. Mix the apple into the avocado-goat cheese mixture.
Finely chop the chives and dill, then stir them into the filling.
Season the filling with lime juice, salt, and pepper to taste.
Making the salmon bonbons
For the salmon bonbons, you can use small ramekins or muffin tins. First, lightly grease them with olive oil, then line them with plastic wrap. This will help you wrap the bonbons later.
Line the molds with the cold-smoked salmon, letting the edges extend over the sides. You'll fold these over the filling later.
Fill the molds to the brim with the avocado-goat cheese-apple mixture. Then, cover the top with the overhanging salmon. Wrap the plastic wrap completely around the bonbon and place it in the refrigerator to set.
Final preparations
Dress the salad with a simple vinaigrette. Mix a few tablespoons of olive oil with balsamic vinegar. Optionally, add a touch of liquid honey. Season with salt and pepper to taste.
To add extra smoky aromas to the appetizer, toast the pine nuts in a pan for a few minutes until they're golden brown and fragrant.
Serving the creamy and smoky salmon bonbons
Now everything is ready except for the toasted bread - this is best done just before serving.
Arrange some mixed greens on the plates and drizzle with a bit of the vinaigrette.
Remove the salmon bonbons from the refrigerator and unwrap them. Place them on the bed of greens. Garnish each bonbon with a sprig of dill.
Sprinkle the toasted pine nuts over the bonbons and the salad.
Finally, add an extra smoky aroma with a thin slice of toasted baguette. Now you're ready to serve this surprising creamy and smoky salmon bonbon to your guests with a glass of white wine.
More surprising.starter
A perfect starter delights the taste buds and the senses, yet leaves plenty of room for what follows. And of course, bonus points if it's also easy to prepare - that's a treat for the chef. Looking for more inspiration for surprising appetizers like this? Be sure to check out these recipe ideas:
- Peruvian causa with shrimp.
- Creamy cauliflower mousse with North Sea shrimp.
- Fresh fig carpaccio.
- Hot smoked salmon with cucumber and apple.
- Quail eggs tonnato.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
A playful surprising recipe that will delight your guests.