Salmon ceviche canape cups

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65
Salmon ceviche canape cups
  • 6:20 Prep
  • Makes 20
  • Advanced

These little ceviche vol-au-vents are the perfect gourmet pass-arounds at your next cocktail party.

Featured in
Celebrations, Gourmet Recipes

Ingredients

  • 1 large skinless salmon fillet
  • 1/2 cup fresh lime juice
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons finely shredded fresh mint
  • 20 (60g pkt) Jos Poell canape cups or vol-au-vent cases
  • mayonnaise

Method

  • Step 1
    Thinly slice 1 large skinless salmon fillet crossways into 1cm thick slices. Place in a glass bowl and cover with 1/2 cup fresh lime juice. Cover and refrigerate overnight (leaving the salmon overnight in the lime juice allows the acid to “cook” the salmon).
  • Step 2
    Drain the salmon and then cut into 1cm pieces. Transfer the salmon to a bowl and then toss with 2 tablespoons chopped fresh coriander and 2 tablespoons finely shredded fresh mint until just combined.
  • Step 3
    Spread 20 (60g pkt) Jos Poell canape cups or vol-au-vent cases on serving platters, place a small dollop of mayonnaise in the base of each and top with the salmon ceviche to serve.

  • Author: Michelle Southan
  • Publication: Fresh Living

Source: taste.com.au

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