I love my appetizers and I love to snack. I like to try many things. I’m that kinda girl who orders a plate based on what everyone else at the table is ordering because I just can’t commit to one dish! Yes, I realize this is an annoying trait to my loved ones, but my passion for food and flavors gets the best of me! Sorry to all that have been at the other end of my fork popping up on their plate to have a taste 😉
Appetizers are also one of my favorite aspects of a great party, after friends and family that is (and a nice glass of wine too!). I love to sample the plethora of various bite-sized creations of all different flavors and textures.
Smoked salmon has always been one of my favorite foods, and better yet, it’s healthy and packed with omega-3’s. I even often feed Cricket salmon for the same health reasons- it’s a great anti-inflammatory and promotes good cardiovascular health. Good nutrition from foods like salmon keep this pup looking young and limber so she can chase the squirrels around the yard!
Caption: “SQUIRREL?? WHERE!?”
Today’s creation was made possible by some lovely smoked salmon we received as a Christmas gift. I was happy to eat it straight up, but I was inspired by one of my dad’s favorite appetizers that his girlfriend often makes. They are quite amazing and here is my grain-free, gluten-free version!
These snack-able smokey salmon appetizer bites are topped with tangy creme fraise, capers and lemon zest and sit atop a crispy yuca chip.
- 1 package of smoked salmon (lox)
- 1 yuca, peeled, and cut into 3" sections
- 2 tablespoons of capers
- 1 lemon, 1 teaspoon of juice and 1 tablespoon of zest
- 1/3 cup soaked raw cashews (soak for at least 2 hours, then drain)
- 1/4 cup water
- 1 teaspoon apple cider vinegar
- 1/4 and 1/2 teaspoon celtic sea or Himalayan salt
- 1/2 teaspoon black pepper
- olive oil or avocado oil spray
- Preheat the oven to 375 degrees F.
- Place the peeled and sectioned yuca into a large pot and cover with water.
- Bring to a boil and cook until fork tender, then remove from heat and drain.
- Place the yuca in a large bowl and mash with a fork until fairly smooth, remove any fibrous parts that aren't able to be mashed.
- Spray a cookie sheet with olive oil or avocado oil.
- Form 2" patties with your hands, making them fairly thin, and spread them onto the cookie sheet.
- Sprinkle the yucca patties with salt and pepper and place them in the oven.
- Bake for about 10-15 minutes, until golden, then flip and bake an additional 5-10 minutes until both sides are golden brown and the patties are crisp, then remove from the oven.
- Place the soaked cashews into a high speed blender along with the water, 1 teaspoon of apple cider vinegar, and 1 teaspoon of lemon juice and 1/4 teaspoon salt.
- Blend on high until creamy and smooth (stop blender and scrape down sides as needed).
- Let the creme fraise chill in the fridge for 10 minutes to thicken.
- To arrange the bites place a chunk of smoked salmon (folded over) on a yucca crisp.
- Next place a heaping teaspoon of creme fraise on top of the salmon, and sprinkle with a few capers and lemon zest.
- Serve immediately, enjoy!