Snacks/Tapas

Pesto

Pesto is traditionally made in a mortar with the ingredients pounded with a pestle. It is far easier to make in a food processor!

SALMON FISH CAKES WITH HERB CRUSHED POTATOES

Every one loves fishcakes and these are no exception.  The appeal of these ones is that flakes of fish are large and juicy and the potatoes are crushed rather than being mashed so they have lots of texture and fresh chopped herbs.  The fishcakes are fried and served with freshly made mayonnaise.  They are simple to make and can be made with left over fish or potatoes, so they are good at any time of the week. 

Sensational Potato and Rosemary Tortilla

The Italians call it frittata, the Spanish call it tortilla. Whatever name you give it, this gutsy omelette is perfect for almost any occasion.

Shrimp, Lime & Coriander Chunky Dip

I got the idea for this recipe from the Shrimp & Anchovy Pate on the Kingfisher site www.kingfisher.co.nz.  I really like the cream cheese pate, but I also like more of a chunky dip.  I changed out the cream cheese for sour cream to match the freshness of the lime & coriander.

Smoked Fish Salsa

Fresh celery is the secret ingredient of this great tasting salsa.

Like all salsas, there is quite a lot of chopping to begin with, but the result is worth it.  A fresh, slightly crunchy salsa with a fantastic smoked fish flavour.

I try to keep dips and salsa as low calorie as possible, so you could add sour cream if you wanted a wet style dip, rather than a crumblier salsa.