Appetizer baskets with cheese, olives, and smoked salmon

Name: Appetizer baskets with cheese, olives, and smoked salmon - Adelaida J.
Ingredients: For the dough: 1 egg; 2 tablespoons olive oil; 3 tablespoons water; 150 g flour; a pinch of salt; 1 teaspoon baking powder. For the filling: 150 g ricotta cheese (or any other creamy cheese); 2; 3 tablespoons olive oil; a few pitted olives; 1 tablespoon lemon juice; herbs: dill; basil; chives; salt and pepper; 150 g smoked salmon fillet (thin slices).

Appetizers - Appetizer baskets with cheese, olives, and smoked salmon by Adelaida J. - Recipia

Almost every time I have guests or want something quick for a festive meal, these little baskets with cheese, olives, and smoked salmon appear on the menu. The recipe is simple, the ingredients are easy to find, and the taste is balanced without anything feeling forced. What matters most is that they turn out just as well every time, and the combination is one that doesn't cause any headaches. Quick Info Total time: about 1 hour (including dough resting) Preparation time: 20 minutes Baking time: 15-20 minutes Number of servings: 10-12 baskets, depending on the size of the mold Difficulty: easy Recipe type: cold appetizer, suitable for festive platters or special occasions Ingredients For the dough: 1 egg 2 tablespoons olive oil 3 tablespoons water 150 g flour a pinch of salt 1 teaspoon baking powder For the filling: 150 g ricotta cheese or another creamy cheese 2-3 tablespoons olive oil a few pitted olives 1 tablespoon lemon juice fresh dill basil leaves chives salt and pepper 150 g thinly sliced smoked salmon Preparation method 1. The dough Break the egg into a large bowl, add the olive oil, water, and a pinch of salt. Lightly beat with a fork to combine. Over the liquid mixture, sift the flour mixed with baking powder. Start mixing with a spoon, then knead by hand until you have a compact, elastic, and fairly firm dough. If the dough seems too sticky, add a little more sprinkled flour. Cover the dough and let it chill for about 30 minutes. In the meantime, prepare the filling. 2. Shaping and baking the baskets Take the chilled dough out onto a floured surface. Roll it out into a thin sheet, about 2-3 mm thick. Cut out round or flower shapes that fit into the muffin tin. Place each shape into a muffin cavity, pressing lightly to take the shape of the basket. The baskets are baked in the oven at medium heat (about 180°C, if you have an electric oven) for 15-20 minutes, until the edges are golden. Remove them onto a rack to cool completely. 3. The filling Put the cheese, 2-3 tablespoons of olive oil, olives, lemon juice, dill, basil, chives, salt, and pepper to taste in a blender. Blend until you have a smooth and homogeneous paste. If you don’t have a blender, you can use a fork, but the texture will be more rustic. 4. Assembly Fill each basket with the cheese cream obtained, using a teaspoon or, for a neater appearance, a piping bag. Top each with a thin slice of smoked salmon and sprinkle a little dill or chopped chives on top. Why I make this recipe often They are quick to prepare, don’t require complicated ingredients, and look great on any appetizer platter. I like that I can easily adapt the filling, and the dough is easy to work with. It doesn’t make a mess, and if there are leftovers, they keep decently in the fridge for a day or two. Tips and variations Tips Don’t overload the molds with dough so that the baskets don’t turn out too thick. If the filling turns out too soft, add a little more cheese or let it chill in the fridge for 10 minutes. The dough can be rolled out with a little sprinkled flour to prevent sticking. Substitutions Ricotta can be replaced with cream cheese, goat cheese, or even fresh cheese. Smoked salmon can be substituted with smoked trout or, for a vegetarian option, thin slices of marinated vegetables (such as zucchini or bell peppers). Basil and chives can be omitted or replaced with parsley or cilantro. Variations You can add capers to the filling for an extra flavor boost. Those who prefer a fresher taste can add a little grated lemon zest. For a crunchy note, you can sprinkle sesame seeds on the dough before baking. Serving ideas The baskets can be placed on a platter next to slices of cucumber or cherry tomatoes. They can be served at the beginning of the meal or at a cold buffet. They are also great for picnics if you fill them shortly before consuming. Frequently asked questions 1. Can the dough be prepared a day in advance? Yes, you can keep it in the fridge, well wrapped, until the next day. 2. Can the filling be made without a blender? Yes, but it will have a coarser texture, which is not a problem for this recipe. 3. Can the empty baskets be frozen? The empty baskets can be stored in the freezer. When thawing, let them sit at room temperature, then fill them fresh. 4. Can I use another type of smoked fish? Yes, smoked trout or mackerel work just as well. 5. Can the baskets be made from puff pastry? For this recipe, the quick dough is sufficient, but puff pastry sheets can also be used, with adjusted baking time. Nutritional values (estimates for 1 basket out of 12) Energy: approximately 110-130 kcal Protein: 6-7 g Carbohydrates: 7-9 g Fats: 6-8 g Values are indicative, depending on the exact cheese and salmon you use. They contain protein from the cheese and salmon, as well as healthy fats from the olive oil. Carbohydrates come from the flour and olives. Storage and reheating The filled baskets will last in the fridge for up to 24 hours, covered. I do not recommend keeping them longer, as the dough will soften. The empty ones can stay in an airtight container for up to 3 days and can be refilled as needed. Reheating the baskets after they have been filled is not recommended.

Appetizer baskets with cheese, olives, and smoked salmon

Tags

Categories