Edible spoons were invented in 1890s Paris to solve the problem of washing silver after every canapΓ© course.
Edible Amuse Spoons with Smoked Salmon & Cream Cheese
Elevate your snacking game with these delightful edible amuse spoons featuring luscious smoked salmon and creamy cheese! Perfect for a chic appetizer spread or a tasty little bite to satisfy your cravings, these treats combine the fresh flavors of dill and zesty lemon with a satisfying crunch. Get ready to impress your guests and indulge in this simple yet sophisticated delight!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
π Ingredients
Serves 4π₯¬Fresh Produce(2)
- 1/4 komkommer
- Peper & zout
π₯©Meat & Seafood(1)
- 20 g gerookte zalm (0.04 lbs)
π«Pantry Staples(1)
- 2-3 tl pijnboompitten (10-15 ml)
π¦Other(3)
- 12 edible amuse spoonscan also be bought at AH
- 1 flinke hand rucola
- 2,5 el zuivelspread Garlan (of boursin, paturain, philadelphia) (37.5 ml)can also use boursin, paturain, or philadelphia
π¨βπ³ Instructions
- 1
Chop the arugula finely and dice the cucumber into small pieces.
- 2
Toast the pine nuts.
- 3
In a bowl, combine the arugula, pine nuts, cucumber, pepper, and salt. Then add 2.5 tbsp of Garlan dairy spread and mix well.
- 4
Place the edible amuse spoons on a plate. Fill them with the mixture and top each spoon with some smoked salmon.
- 5
Finish with a bit more arugula and optionally some cream cheese, and enjoy!
π‘ Pro Tips
- βToast pine nuts at 325Β°F for 3-4 minutes, shaking pan every 60 seconds, because their high oil content causes them to burn rapidly once they start browning.technique325Β°F for 3-4 minutes
- βDice cucumber into 2-3mm pieces and salt lightly 10 minutes before assembly to draw out excess moisture that would make edible spoons soggy.timing2-3mm pieces, 10 minutes
- βUse cream cheese at 65-68Β°F (slightly cool room temp) so it holds its shape when piped but spreads easily without tearing the delicate smoked salmon.ingredient65-68Β°F
- βFill edible spoons only 2/3 full with the arugula mixture to prevent structural failure, as these delicate vessels can only support about 5-7 grams of filling.technique2/3 full, 5-7 grams
- βAssemble no more than 30 minutes before serving because edible spoons begin losing structural integrity after absorbing moisture from fillings.timing30 minutes maximum
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Edible spoons were invented in 1890s Paris to solve the problem of washing silver after every canapΓ© course.
Edible Amuse Spoons with Smoked Salmon & Cream Cheese
Elevate your snacking game with these delightful edible amuse spoons featuring luscious smoked salmon and creamy cheese! Perfect for a chic appetizer spread or a tasty little bite to satisfy your cravings, these treats combine the fresh flavors of dill and zesty lemon with a satisfying crunch. Get ready to impress your guests and indulge in this simple yet sophisticated delight!
π Ingredients
Serves 4π₯¬Fresh Produce(2)
- 1/4 komkommer
- Peper & zout
π₯©Meat & Seafood(1)
- 20 g gerookte zalm (0.04 lbs)
π«Pantry Staples(1)
- 2-3 tl pijnboompitten (10-15 ml)
π¦Other(3)
- 12 edible amuse spoonscan also be bought at AH
- 1 flinke hand rucola
- 2,5 el zuivelspread Garlan (of boursin, paturain, philadelphia) (37.5 ml)can also use boursin, paturain, or philadelphia
π¨βπ³ Instructions
- 1
Chop the arugula finely and dice the cucumber into small pieces.
- 2
Toast the pine nuts.
- 3
In a bowl, combine the arugula, pine nuts, cucumber, pepper, and salt. Then add 2.5 tbsp of Garlan dairy spread and mix well.
- 4
Place the edible amuse spoons on a plate. Fill them with the mixture and top each spoon with some smoked salmon.
- 5
Finish with a bit more arugula and optionally some cream cheese, and enjoy!
π‘ Pro Tips
- βToast pine nuts at 325Β°F for 3-4 minutes, shaking pan every 60 seconds, because their high oil content causes them to burn rapidly once they start browning.technique325Β°F for 3-4 minutes
- βDice cucumber into 2-3mm pieces and salt lightly 10 minutes before assembly to draw out excess moisture that would make edible spoons soggy.timing2-3mm pieces, 10 minutes
- βUse cream cheese at 65-68Β°F (slightly cool room temp) so it holds its shape when piped but spreads easily without tearing the delicate smoked salmon.ingredient65-68Β°F
- βFill edible spoons only 2/3 full with the arugula mixture to prevent structural failure, as these delicate vessels can only support about 5-7 grams of filling.technique2/3 full, 5-7 grams
- βAssemble no more than 30 minutes before serving because edible spoons begin losing structural integrity after absorbing moisture from fillings.timing30 minutes maximum