This weekend we are visiting my sister-in-law and her fiancé for dinner. Naturally I threw out the question “Is there anything you’d like me to bring”. I have to admit that I was expecting an answer of “No, thank you”, but instead got “Yes, thanks. How about some pre-dinner nibbles?”
The first thing that came to mind is these delicious Smoked Salmon Bread Baskets. We have served them at our house a number of times and everyone LOVES them!
Smoked Salmon Bread Baskets
250gm smoked Salmon
1 loaf white sandwich bread
¼ C olive oil
1/3 C whole-egg mayonnaise
2 t extra virgin olive oil
1 t white wine vinegar
1 t finely chopped dill
3 T horseradish cream
3 T salmon roe
Fresh dill sprigs to garnish
Preheat oven to 180oC (350oF). Cut crusts of slices of bread, and using a rolling pin, flatten to 1mm thick with a 7 cm cutter.
Brush both sides with olive oil and push into the holes of two dozen flat-based patty tins.
Bake for 8-10 minutes, or until crisp. Cool.
Combine mayonnaise, extra virgin olive oil, vinegar, dill and horseradish.
Note: Both the bread cases and the mayonnaise mixture can be made the day before. When the cases are completely cold, store them in an air tight container. Store the mayonnaise mixture in the fridge.
When ready to serve, cut the salmon into 2 cm wide strips. Arrange folds of salmon in each cooled bread case and top each with 1 teaspoon of mayonnaise mixture. Spoon ½ teaspoon of salmon roe on top of each and garish with dill. Serve immediately.