Tag Archives: Appetizers

Danish Salmon Tartare

This classic Danish dish is a healthy way to kick off the new year. It feels decadent and celebratory, but is actually packed with good for you omega 3 fatty acids, protein, and vitamin C. Be sure to choose wild salmon when shopping for this recipe. Farm raised salmon doesn’t contain the same ratio of beneficial omegas as its wild counterpart. You can also serve this with thinly sliced cucumbers in place of chips. For a dairy free version, simply omit the sour cream- it will still taste delicious!

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

Quick Buckwheat Blinis with Lemon Crème Fraîche & Smoked Salmon

Buckwheat Blinis

When you’ve got a crowd coming over for a holiday {let’s say Easter} you want to pull out more than the usual chips and dip. These quick buckwheat blinis are really no more than glorified pancakes- yet they add a heavy dose of panache to any get together you make them for. They’re also delicious- both sweet and savory, with crème fraîche and smoked salmon as the perfect accompaniments. You could also top these with caviar if you’re feeling extra fancy, or serve up the leftovers warm the next day with bacon and syrup for a spin on regular pancakes. However you serve them- these are sure to hit the spot this spring.


  • 3/4 Cup Buckwheat Flour
  • 3/4 Cup All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Large Egg
  • 1 1/2 Cups Milk (Use whole or part skim)
  • 1 Tablespoon butter, melted and cooled
  • 4 tablespoons butter, for cooking the blinis
  • 1 cup crème fraîche
  • 1 tablespoon lemon juice
  • 1 package smoked salmon
  • In a blender, combine the egg, milk, and melted and cooled butter. Once combined, add the buckwheat and all-purpose flour, baking soda, salt, and sugar. Blend on low for a few seconds, then scrape down the sides of the blender and blend for a few more seconds until everything is smooth and combined.
  • Heat a skillet over medium heat with 1/2 tablespoon of the butter. Using two spoons, drop each blini onto the pan (about 1 tablespoon worth of batter for each) and cook on one side until tiny bubbles form (just like when making pancakes). Flip and cook on the other side until puffy and golden brown.
  • Keep the blinis warm in the oven (set to 200 degrees). When you’ve cooked all the blinis, arrange them on a platter and top each one with a dollop of the crème fraîche whisked with the lemon juice, and a torn piece of smoked salmon. {You can also put the salmon first and the creme fraiche second, it deosn’t matter}. Sprinkle everything with a bit of salt and pepper and serve.

View the full post on Bachelor Kitchen.

Baguette Toppers {Perfect for a Party}


Canapés, tapas, amuse-bouche, crostini- whatever you’d like to call them, these thin baguette slices topped with a variety of flavor combinations are the perfect starter to a cocktail or dinner party. They’re a great way to please a crowd too- you can easily adapt the toppings you use to suit your guests.

I start each baguette slice with a spread of ricotta cheese and a sprinkling of salt and pepper. This simple base acts as the perfect platform for all the different toppings. You could also substitute crème fraiche in a pinch.

Serves 8 as an ample snack with cocktails.

Prep Time: 15 minutes     Total Time: 20 Minutes


  • 1 Baguette, thinly sliced
  • 1 tablespoon olive oil
  • Kosher salt & black pepper to taste
  • 1 cup good Ricotta cheese


Place all your baguette slices in an even layer on a baking sheet. Preheat your broiler, and drizzle the slices with the olive oil and a sprinkling of salt and pepper. Broil for 1-2 minutes, watching carefully, until the slices are a nice golden brown.

Transfer the slices to a platter, and spread roughly a tablespoon of ricotta on each slice. Now, you can top each slice with whatever toppings you like. Below are some of my favorite suggestions, but feel free to get creative, this is a very forgiving and adaptable recipe.

Strawberry Balsamic: Dice a few strawberries, arrange over the ricotta, and drizzle with a bit of good balsamic vinegar.

Smoked Salmon & Cucumber: Tear off a few slices of smoked salmon, arrange over the ricotta, and top with a few thinly slices of cucumber. Top with a bit of fresh dill.

Hazelnut Honey: Roughly chop a handful of hazelnuts and arrange over the ricotta. Drizzle each slice with a bit of honey.

Tomato Basil: Thinly slice some cherry or grape tomatoes, and arrange over the ricotta. Top each slice with a bit of fresh basil.

Caramelized Onion: Slowly caramelize a thinly sliced onion in a pan with a bit of olive oil until the onion is golden brown and meltingly soft. Spoon over the ricotta, and top with extra cracked black pepper.