Tag Archives: hors d’oeuvre

Scallop and Grilled Vegetable Salsa

I wanted to combine a few of my favourite flavours: grilled scallops and a fire roasted vegetable salsa with fresh basil and lime. I made some baked tortilla chips to serve it on.

1/2 lb scallops, cleaned
sea salt and pepper
1 tsp vegetable oil
2 limes

Skewer scallops and season. rub with a little vegetable oil to prevent sticking
Grill until just cooked, 2 minutes on each side and remove from heat
Cut limes in half and place on grill as well, cut side down. Remove with scallops

2 sweet peppers
6 small tomatoes
1 sweet onion
1 tbsp balsamic vinegar
2 tbsp olive oil

Halve peppers, slice onion, and leave tomatoes whole.
Toss with olive oil and vinegar
Grill until softened and set aside

Dice vegetables and scallops, and toss together along with any juices
Squeeze limes into mixture

Chop until fine and add:
1/2 bunch basil

Season to taste

Serve with fresh tortilla chips

Fresh Tortilla Chips

I like to make these chips with leftover flour tortillas. They will keep for a week tightly covered, although they never seem to last that long!

6 flour tortillas
2 tbsp olive oil
sea salt

Preheat oven to 375 F
Cut tortillas into 12 wedges each and toss with olive oil and sea salt
Arrange on a baking sheet lined with parchment and cook for 12-15 minutes, until golden
Cool and store in a sealed container until needed

Goat cheese pâté

A nice savoury spread for bread or crackers, this can be made in about 5 minutes.

8 oz fresh soft goat cheese
2 tbsp finely diced kalamata olives
2 tbsp sundried tomatoes, finely diced
2 tbsp chopped herbs

Cream together goat cheese with olives and sundried tomatoes
Roll into a log and coat with pepper and chopped herbs
Allow to set in the refrigerator for at least an hour
Serve with fresh bread or crackers

Smoked Salmon with Potato Crepes and Crème Fraîche


1 cup flour
1/2 cup cooked potato, riced
pinch salt
pinch pepper

3 eggs
1 1/2 cups milk
2 tbsp vegetable oil

8 oz smoked salmon, sliced
1/4 cup crème fraîche or sour cream

Combine flour, salt, pepper, and potato
Whisk together eggs, milk, and oil
Add to dry ingredients and mix well
Allow to rest for 1 hour, then strain before using

Heat a nonstick pan and brush with a small amount of oil.
Pour in 1/4 cup batter and swirl to distribute evenly
Cook until dry and lightly coloured on first side, flip and cook for 30 seconds more on second side
Transfer to a sheet pan to cool
Once cooled to touch, stack crepes and cover lightly until use

Top each crepe with crème fraîche and a thin layer of smoked salmon
Cut crepes in half lengthwise and roll each half into a cone shape
Serve 3-4 cones per person as an appetizer, or individually as hors d’oeuvre