the new petro power paradigm - Diplomat Magazine

ENTERTAINING|DELIGHTS
an example of a dead-easy hors d’oeuvre
that requires absolutely zero culinary
skills. And it’s guaranteed to get a “wow”
out of guests. Don’t forget the strategic
touches of wasabi. They are critical in
making this canapé pop.
From our table to yours, “Bon Appétit!”
(This is the fifth in a series of six articles,
highlighting themes from Margaret’s Table,
her cooking and lifestyle series on Rogers
TV.)
Smoked Salmon with Pesto on
Pumpernickel Coins
Makes about 12 pieces
1 pumpernickel bagel
2 tbsp (30 mL) pesto*, thick**
3 oz (85 g) smoked salmon, thinly sliced
Garnish:
1 1/3 tbsp (20 mL) sour cream
1/2 tsp (3 mL) wasabi paste
1 1/2 tsp (8 mL) black caviar (or lumpfish
roe, well-drained)
12 pieces of fresh chives (length: 1 inch or
2.5 cm)
1. Cut pumpernickel bagel vertically into
coin-like slices (thickness: 1/4 inch or 0.6
cm). Coins must be round and level/flat.
2. Top each pumpernickel coin with a
small central mound of pesto (about 1/2
tsp or 3 mL), then wrap smoked salmon
(about 1/4 oz/7 g or 1 1/2 tsp/8 mL) in
rosette fashion around the pesto to enclose
it.
3. Garnish the top of each salmon rosette
with 1/3 tsp (2 mL) of sour cream, a pinch
of caviar, a speck of wasabi paste and a
short piece of chive stem.
* Virtually any type of thick pesto (commercial
or homemade) may be used.
** The pesto must be thick enough to form
a mound which does not “weep.” If pesto
is too thin, place it in a wire sieve lined
with a coffee filter, set it over a bowl to
catch drained liquid and refrigerate at
least overnight. Or, spread it on a plate,
place a paper tissue directly on top of surface
of the pesto to absorb the extra oil/
liquid.
Margaret Dickenson is the author of the
international award-winning cookbook,
Margaret’s Table - Easy Cooking & Inspiring
Entertaining, as well as creator and host
of the TV series, Margaret’s Table. Visit
www.margaretstable.ca for more.
diplomat and international canada 67