December 2018

 

Tis the season for platters and barbecues and overdosing on pre-dinner nibbles with a gin in your hand. And so I was asked to talk easy christmas entertaining to the nation, on TV One’s Breakfast on Wednesday morning, so thought I’d round up some super simple yet impressive snack ideas for the festive season on this here humble blog. 

Putting together a platter doesn’t have to be difficult. Keeping it simple is a very good mantra! These honey thyme walnuts with a couple of cheeses, some sliced pear, and maybe some grapes is a perfect little plate. 

This smoked fish dip (recipe below) works with whatever toast you have on hand (seriously, vogels cut into strips will do the job!) or crackers, but it’s also good on slices of cucumber as a canapé. If you can’t be bothered making the dip? Creme fraiche and smoked salmon on cucumber rounds, with a squeeze of lemon and a crack of pepper is a great passaround too. Keeps those of the gluten free persuasion happy too. Don’t forget the dill garnish. 

Recipe inside!

Smoked fish dip

This is a very slightly adapted version of a recipe I originally created for the NZ Herald (available here on bite: http://www.bite.co.nz/recipe/15123/Smoked-fish-spread/)

250g cream cheese (I used zany zeus, it’s the best) 

200g (approx) smoked white fish (I used warahou)

2 gherkins, chopped

1 red chilli, de-seeded and finely chopped

Small bunch of fresh dill, chopped

Juice of one lemon (and more to taste) 

Sea salt and a little pepper

Combine all ingredients in a bowl and mix with a fork. Taste and adjust seasoning as necessary. Serve on a platter with crackers or toast, or on cucumber rounds for a canapé (garnish with lemon juice and dill and sea salt) 

 

// Posted by Delaney at 10:10 AM