Smoked Salmon, Asparagus, and Potato Cake Canapés

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Preparation info

  • Makes

    32 to 48

    Canapés
    • Difficulty

      Easy

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

THE TRADITIONAL NORWEGIAN POTATO CAKE, THE POTETLEFSE, IS EXCELLENT FOR MAKING CANAPÉS OR FINGER FOOD.

Ingredients

  • ¼ lemon
  • 8 asparagus spears, trimmed
  • ½ recipe Simple Salmon Mousse or ½ pound thinly sliced smoked salmon plus ½ cup sour cream
  • 8 potato cakes, blinis, or crêpes
  • 6 tablespoons salmon roe
  • Small sprigs of fresh dill for garnish

    Method

    To cook the asparagus, bring 4 cups salted water to a boil in a wide saucepan. Squeeze the lemon juice into the pot, then add the rind to the water (the lemon prevents the asparagus from discoloring during cooking). Add the asparagus and cook for 4 to 5 minutes, until tender but still firm in the center. Drain the asparagus and rinse under cold water to prevent further cooking.

    Spread the salmon mousse on the potato cakes. (If you are using smoked salmon and sour cream, spread the sour cream on the potato cakes, then place the smoked salmon on top.) Place an asparagus spear on each cake and roll the cakes up around the asparagus. With a very sharp thin knife, cut each potato cake into 4 or 6 slices and arrange them on a serving plate cut side up. Add a little spoonful of salmon roe and a small sprig of dill to each canapé.