Friday, November 20, 2009

Shrimp, Salmon and Sesame Bruschettas

I made these for a baby shower I was hosting and they were a hit! Great too, because everything can be prepared ahead of time and just put together last minute. This is just a very loose recipe-- if you can make tuna salad without a recipe, you can make these.

2 parts very small shrimp (salad shrimp), fresh or frozen and thawed, but not canned
1 part medium size shrimp (same goes for these as above)
1 part fresh salmon fillet

2 parts Hellmann's mayo (full fat or low fat, but not fat free)
1 part fat free plain yogurt
Good slug of soy sauce
Fresh ginger, peeled and chopped fine
Green onions, trimmed and sliced thin
Coriander (cilantro) chopped fine
Handful of mange tout (snow peas), chopped small
Handful of waterchestnuts, chopped small

Baguette, sliced into rounds
Sesame oil
Vegetable oil
Sesame seeds

1) If the shrimp are not cooked, poach them with the salmon, until just done. Drain and set into the fridge to cool completely. In a bowl, mix all the dressing ingredients together. When the seafood is cold, flake the salmon and mix it along with the shrimp into the dressing. Cover and hold in the fridge until ready to assemble. This can be made up to a day ahead.

2) Brush the baguette slices with oils (2 parts vegetable to 1 part sesame oil), sprinkle with salt and sesame seeds then bake at 375 degrees until golden and crisp. Allow to cool before spreading some of the shrimp/salmon on top-- serve immediately, as the seafood will cause the bruschettas to get soggy over time.

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