Smoked salmon and goat cheese appetizers couldn’t be easier. If you want a last minute appetizer that will still impress, this is the recipe for you.
I’m adding yet another family member’s recipe to the ever growing list I have here on Christina’s Cucina.
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Today, I’m sharing my cousin Ketie’s adaptation of a very simple smoked salmon appetizer that has everyone who tries it asking for the recipe. My parents had it at her home last year and were both raving about it, so I just had to make it. It is an awesome combination and now I understand what all the fuss was about.
Ketie is my Zia Francesca’s daughter, and the middle of three children. She lives in Toronto, in a very Italian area, so, lucky for her, she has access to an incredible selection of great Italian food! I’m so envious when I visit. This was taken two weeks ago during my most recent visit to Toronto.
It’s a darn good thing we didn’t go for the weather, because on our first night, we were hit with an ice storm!
However, we were there to surprise my dad for his 80th birthday, and surprise him we did!
If I started to tell you about Ketie, we’d be here all day and all night. Suffice it to say that she is a walking miracle, and she will also be the first one to tell you that miracles can, and do happen.
She’s been my “little” cousin for as long as I can remember; from having tea parties in my miniature tea set with her younger sister, Cinzia (using Coke for tea), dress-up photos shoots, to our marathon paper doll sessions when they’d come to visit. We have so many memories together.
I hope you also try this easy appetizer on a board, using Camembert and truffle honey!
Ketie and I have a special place in our hearts for our beloved Nonno Scipione, and can rarely talk about him without either laughing or crying.
Nonno would always tell us to put the lantern away when we’d walk down the stairs from our bedroom when we’d visit him in Italy. At first we didn’t understand what he meant, or what he wanted, then one day it clicked. Nonno was making fun of us for waking up (at what he considered) a late hour (maybe 8 or 8:30am), so he’d pretend we were getting up while it was still dark and we needed a light (lantern) to find our way!
She came to visit me in LA once, and insisted on making gnocchi. I think she made enough for the entire neighborhood!
Ketie loves to entertain and can whip something up in no time for an impromptu get together, and always says, “Awww, it was nothing!” when it really was something! She also says soar-e/sorry a lot, like any other Canadian! Haha!
However, for this smoked salmon and goat cheese appetizer plate, there really isn’t much to throwing it together; no cooking, or lots of steps, it’s super easy. Give it a try and let Ketie know what you think in the comments below! And before I forget, here’s the list of my family’s recipes I have already shared.
Ketie’s Smoked Salmon and Goat Cheese Appetizers
recipe by Ketie Colafella
FULL PRINTABLE RECIPE BELOW
- smoked salmon
- extra virgin olive oil
- goat cheese
Here’s Ketie prepping the ingredients in her own kitchen~
Place the pieces of smoked salmon in a bowl, torn into bite sized pieces. Squeeze some lemon juice over the salmon, then roughly chop some capers, add it to the bowl with some onion, and follow with a drizzle of the olive oil. Mix all of these ingredients together by hand.
Arrange the smoked salmon on a serving tray, leaving space to put the goat cheese (and crackers or bread if you want them on the same tray together.)
Drizzle the salmon with more lemon juice, olive oil, some whole capers, and the diced red onion. Cover and set aside for 2 hours (place in the fridge if it will be longer than 2 hours.) Place the cheese and crackers/bread on the plate just before serving. See, I told you this smoked salmon and goat cheese appetizer was easy!
To serve, spread some cheese on a piece of bread or a cracker and top with a piece of smoked salmon.
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- 1 package of thinly sliced good quality smoked salmon
- 1 fresh lemon
- 2 or 3 teaspoons of rinsed capers
- extra virgin olive oil
- 1 small red onion, diced into small cubes
- goat cheese of your choice (plain, or flavored, like Boursin)
- bread and/or crackers to serve
- Place the pieces of smoked salmon in a bowl, torn into bite sized pieces. Squeeze some lemon juice over the salmon, then roughly chop some capers, add it to the bowl with some onion, and follow with a drizzle of the olive oil. Mix all of these ingredients together by hand.
- Arrange the smoked salmon on a serving tray, leaving space to put the goat cheese (and crackers or bread if you want them on the same tray together.)
- Drizzle the salmon with more lemon juice, olive oil, some whole capers, and the diced red onion.
- Cover and set aside for 2 hours (place in the fridge if it will be longer than 2 hours.) Place the cheese and crackers/bread on the plate just before serving.
- To serve, spread some cheese on a piece of bread or a cracker and top with a piece of salmon.
Use another type of soft cheese if you're not a fan of goat cheese.
Nutrition Information:Yield: 12 Serving Size: 2 servings
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 184mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g
Nutrition information is only estimated.
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