This elegant platter of smoked salmon roses is perfect for any upcoming holiday breakfast, brunch or cocktail party. Healthy, low carb and, most importantly, scrumptious!
An Elegant Smoked Salmon Presentation
You will nearly always find smoked salmon in my fridge. But I only do these fancy, schmancy roses when I have girlfriends over for breakfast or brunch. For a full fledged party, I go whole hog and serve these smoked salmon roses with endive and creme fraiche for a truly sophisticated presentation. When I hosted a coffee recently, one of my friends decided this was something she could do (and you could, too!). I showed her my stash of salmon and explained how I cut each piece lengthwise and rolled them into spirals. She’s definitely capable of creating a smoked salmon platter for her guests. This is also a terrific low-carb appetizer for a cocktail party. It’s certainly one platter I’d gravitate towards when sipping on a chilled glass of wine.
Our Progressive Eats Cocktail Party
I often provide baguette slices or mini bagels for those who want a more substantial nibble. Feel free to use softened cream cheese instead of creme fraiche if it’s easier for you to locate…that’s what I did for years. For this month’s Progressive Eats, an on-line progressive dinner party, I was to share an appetizer. I typically grab some puff pastry, wrap some brie or make some pesto palmiers. But for this pre-Halloween gathering, I thought some healthy fare was in order. You’ll want to check out all the terrific cocktails, appetizers and dessert bites created especially for this bash. You’ll find plenty of inspiration for your next party.
- 2-3 small packages thinly sliced smoked salmon (I used Norwegian)
- 8 ounces creme fraiche
- 2-3 heads endive, I used California Endive*
- ¼ small red onion, diced
- 2 tablespoons capers
- Cut strips of salmon lengthwise and roll into rosettes. Place in center of round serving platter. Surround salmon with leaves of endive…like petals of a sunflower. Using a one teaspoon cookie disher or measuring spoon, scoop out rounds of cream cheese and place on endive leaves. Sprinkle arrangement with diced onion and capers. Serve with bagels or sliced baguettes.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
GIVEAWAY!! This month’s theme is a Cocktail Party celebrating Creative Culinary’s 3rd year of Friday Cocktails. Be sure to hop over to Barb’s post where she is giving away a gorgeous wine bottle opener to one of our Progressive Eats readers.
Here are this month’s splendid recipes:
- Pepper Jelly Bites
- Smoked Salmon Roses with Endive and Creme Fraiche
- Spanish Style Garlic Shrimp
- Pepper Jelly and Brie Phyllo Cups
- Pomegranate Izze-tini (PLUS a giveaway, so please click through!)
- Northern Spy Cocktail
- Orange Pomegranate Moscato Cocktail
- Cranberry Martini
*Note: I used California Endive in this recipe, a quality brand that is always top notch.