March 10, 2016

Olivada and Smoked Salmon Spread, Spain and Canada on toast

Natacha Sanz Caballero Tapas montaditos, olive spread, olives, salmon, smoked salmon, smoked salmon spread, tapas, toast

Appetizers are a wonderful invention. So much so that, in Spain, we have created a new category of dish called tapa, or pincho, or montadito (the name changes depending on the region of Spain you’re in) based on small plates, equivalent to what in America we would call appetizers. Tapas can be so flavorful that we like to eat many of them at a time, brought in an endless parade of small plates, either while standing at a bar, or seating around a table, usually in a bar or restaurant (tapas are not usually eaten at home), sharing a number of them amongst the people gathering around, and calling it dinner —note that, in Spain, dinner is usually a lighter meal than lunch. Appetizers in America are a slightly different concept: a small snack that precedes a meal.

I love appetizers, and I love serving them. But sometimes I find that one has to walk a fine line between serving delectable appetizers that open the guests taste buds for the meal that will follow, and ruining their appetite for the meal by serving too many of them, or making them too rich and filling.

At our most recent celebration, my husband’s birthday, I walked that fine line, serving some mostly Spanish appetizers, plus one that honored Dave’s Canadian heritage. Manchego cheese with quince paste, Marcona almonds brought directly from Spain, and olivada, a tasty olive spread, on crispy toast, all wore the Spanish flag. Smoked salmon spread, made with Canadian salmon —of course—, honored Dave. I was pleased to see that it was a right balance of small plates, and more pleased to hear that they were the object of warm and sincere compliments —I’m thankful, too, to have very gracious friends! We ate them with delight, accompanied with sips of champagne. A toast to that!

You can find the recipe for the quince paste in this blog (click here), and today I’m sharing the recipes for olivada and for smoked salmon spread. Both can be refrigerated and stored for over a week, which make them excellent options if, like me, you like to plan ahead.

It has been a long two week stretch of celebrations, which started on Valentines Day and had us eat many more sweets than we’re used to. I’m hoping (planning, really) for the next weeks heading to Easter Sunday to bring more savory recipes to Mama Ía blog. You can also now check my recipes on some food blog communities, Foodgawker, Tasteologie and Tastespotting (notice the new clickable buttons on the sidebar), which interestingly, tend to post more of my sweet recipes than my savory ones. I will continue to post a balance of the two, being inspired, always, by what’s in season. What other way is there to cook Spanish, than to use what nature gives us at any given time?

 

OLIVE SPREAD

Olivada

Ingredients:

2 cups pitted olives (I used calamata; you can also mix green and black olives)

1 Tbs capers

2 cloves of garlic

1/2 tsp freshly ground pepper

1/4 tsp red pepper flakes

1 Tbs lemon juice

1/2 cup extra virgin olive oil

 

Finely chop the olives, capers and garlic together (you can use a mortar and pestle, or do it on a cutting board, chopping back and forth with a large blade knife; if using a food processor, pulse intermitently until ingredients are chopped, not blended).

Place the mixture in a bowl and add the lemon juice, the pepper and the red pepper flakes. Mix well with a spoon or a spatula. Drizzle the olive oil in a continuous drip, while stirring.

To serve, place in a small serving bowl alongside thin slices of toasted baguette.

 

 

SMOKED SALMON SPREAD ON TOAST

Montaditos de Salmón Ahumado

Ingredients:

10 oz smoked salmon

5 oz creme fraiche (you can use cream cheese)

1 Tbs capers

2 tsp chives, minced, plus more for garnish

2 Tbs lemon juice

 

Cut the salmon into very small pieces. Chop the capers. In a medium bowl, mix the creme fraiche, capers, chives and lemon juice with the help of a fork. Add the salmon and combine, making sure not to blend completely, so the pieces of salmon are noticeable.

To serve, place one teaspoon of spread on each piece of toast and sprinkle with chopped chives.

OLIVE OIL TOASTS

Tostadas con Aceite de Oliva

Ingredients:

1 baguette

Olive Oil

 

Preheat the oven to 350ºF.

Slice the baguette into 1/4 inch slices. Brush the slices with olive oil on both sides and layer them on an oven tray or cookie sheet. Place the tray in the oven for about 7-8 minutes. Turn the slices of baguette over and continue to bake, 5-6 minutes more. Remove from the oven and let cool.

Store the toasts in a container or storage bag until ready to use.