Cold-Smoked Salmon Cigars with Horseradish Cream

Courtesy of Sydney Fish Market

Time to get ready for the big holidays to come.  In 1989, the Sydney Fish Market established the Sydney Seafood School in an effort to have Sydney residents eat more seafood. The Sydney Seafood School is considered to be one of Australia’s leading cooking schools.  Since its opening it has welcomed over 13,000 guests to classes each year. The Sydney Seafood School provides classes from creating simple paella and tapas to complex weekend workshops with leading Australian Chefs.  Here is a recipe from the Sydney Seafood School Cookbook that makes a great Holiday Party hors d’oeuvres.

Cold-Smoked Salmon Cigars with Horseradish Cream
makes 20 hors d’oeuvres

If fresh horseradish is unavailable, use a prepared horseradish cream available from delicatessens (European brands are generally best). Sour cream or thick natural yogurt can be substituted for the crème fraîche.

Ingredients:
1 cup crème fraîche
1 tablespoon freshly grated horseradish, chives
1 tablespoon small salted capers, rinsed and dried
1 lb. cold-smoked salmon
1 bunch chives (about 60 chives)

Directions:
Combine crème fraîche, horseradish and capers. Spread each slice of smoked salmon with a little of the mixture. Place 2 chives in the centre of each slice and roll up.

Tie a chive around the center of each roll and trim the ends.

Many delicious recipes like this can be found in the “Sydney Seafood School Cookbook” by the Sydney Seafood School and Roberta Muir.  The “Sydney Seafood School Cookbook” is available on Amazon at  https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Sydney+Seafood+School+Cookbook+by+Roberta+Muir.  It is a must read if you cook or just enjoy eating seafood.

 

 


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