A guest post by Canadian food blogger Korena Vine.
With Canadian Thanksgiving now behind us and the winter holiday season just around the corner, it’s time to switch from causal entertaining on the patio to cozying up inside with family and friends. Nothing makes a get-together feel more festive than a warm appetizer, and these mushroom caps stuffed with SeaChange Smoked Salmon Pâté fit the bill perfectly. A delicious combination of earthy mushrooms, rich and savoury smoked salmon, a hint of garlic, and a topping of crunchy breadcrumbs, these two-bite morsels look and feel elegant but couldn’t be easier to put together – with a can of smoked salmon pâté you’re already halfway done, so you can assemble the stuffed mushrooms in under ten minutes and then pop them in the oven just before your guests arrive for a perfectly timed hors d’oeuvre. Try serving these with a bright, slightly astringent white wine or a lighter-bodied red to balance out their richness, and wait for the compliments to roll in.
Smoked Salmon Pâté Stuffed Mushrooms
Makes 12 pieces, or hors d’oeuvres for about 4 people.
1 can SeaChange Smoked Salmon Pâté
12 medium sized button mushrooms (1½ – 2 inches in diameter)
1 garlic clove, minced
2 tbsp panko crumbs
1 tbsp butter
1 tbsp olive oil
salt and pepper
2 tbsp panko
1 tbsp freshly grated parmesan
1½ tsp melted butter
½ tsp minced fresh parsley
minced chives or parsley, for garnish
Preheat the oven to 400˚F. Remove the stems from the mushrooms and set the aside. Toss the caps in olive oil and then place them hollow-side up on a baking sheet lined with parchment.
For the filling, trim and finely mince the mushroom stems (you should have about 1/3 cup minced stems). Melt 1 tbsp butter in a small skillet over medium heat, then add the minced mushroom stems and garlic and sauté until fragrant and golden brown. Place the sautéed mushrooms, smoked salmon pate, and 2 tbsp panko in a bowl and mix together. Season to taste with salt and pepper. Spoon the filling evenly into the prepared mushroom caps.
In a small bowl, mix together the topping ingredients, then sprinkle evenly over top of the stuffed mushroom caps and press lightly to adhere.
Bake in the preheated 400˚F oven for about 15 minutes, until golden brown. Cool slightly before serving and garnish with minced chives or parsley.
This recipe goes well with: