Smoked salmon bonbons are a popular appetizer in the Netherlands, but I had never made them. It was the perfect way to serve some homemade cold smoked salmon as a good looking appetizer. The smoked salmon is stuffed with a mixture of ricotta, more smoked salmon, and small shrimp. This is easy to prepare and can be made in advance, so it is a perfect appetizer for a dinner party. I used grey shrimp from the North Sea, as they have more flavor than their pink cousins. You get the best flavor by peeling them yourself, but that is a lot of work.
For 4 servings
250 grams (.55 lb) smoked salmon, sliced
100 grams (3.5 oz) cooked peeled shrimp
250 grams (1 cup) fresh ricotta
2 Tbsp fresh dill, plus more for garnish
4 Tbsp good quality extra virgin olive oil, divided
2 Tbsp freshly squeezed lemon juice, divided
salt and freshly ground black pepper
Line small bowls (about 180 ml, 3/4 cup) with sheets of cling film (the sheets should be about 30 cm/12 inch squares).
Line the bowls with smoked salmon, using about 50 grams per bowl.
Chop the remaining 50 grams.
Combine the ricotta, chopped salmon, and 2 tablespoons of dill (remove the stems) in the bowl of the food processor.
Process until smooth. Season to taste with about 1 Tbsp extra virgin olive oil, 1 Tbsp lemon juice, salt, and freshly ground black pepper.
Rinse the shrimp and pat dry with paper towels.
Mix the shrimp with the ricotta.
Divide the ricotta mixture among the prepared salmon lined bowls.
Use the plastic wrap to shape into bonbons, turning the top to close. Refrigerate for at least half an hour, or up to 24 hours until ready to serve.
To serve, arrange lettuce on plates and make a simple vinaigrette by whisking 3 tablespoons extra virgin olive oil with 1 tablespoon lemon juice, salt, and freshly ground black pepper. (If you like you could also add a teaspoon of mustard) until emulsified. Drizzle the dressing on the lettuce.
Carefully remove the cling film and place the bonbons on top of the lettuce, with the closed side up. Garnish with some more dill.
We enjoyed this with an Albariño from Rias Baixas that had been aged on its lees for some years. This helps to round out the wine and make it work with the ricotta and salmon.
These scallop and parsnip ravioli are wonderful for a festive dinner. All of this great flavor packed into a delicate parcel is simply exquisite. Scallops and parsnip work very well together, and some tarragon accentuates the flavors.