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Your first course or amuse-bouche can be a tiny shell of smoked shrimp. They’re tasty as is, or you can add a bit of white horseradish sauce (mix crème fraîche and prepared horseradish). Photo by Jerry Deutsch | THE NIBBLE. |
| WHAT IT IS: Artisan smoked fish and shellfish. |
| WHY IT’S DIFFERENT: Artisan smoking of top quality shellfish and salmon that are packed fresh, not canned. |
WHY WE LOVE IT: If you like smoked foods, this is a wonderful way to enjoy them. Shellfish are a protein blast that don’t have the fat level or calories of bacon, ham and ribs. (Shrimp do have cholesterol—but much, much less of it than meats—and scallops have just a small amount.) |
| WHERE TO BUY IT: SullivanHarborFarm.com. |
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Sullivan Harbor Farm
Page 3: Learn To Smoke Fish ...& The Difference Between An Hors d’Oeuvre & A Canapé
This is Page 3 of a three-page article. Click on the black links below to visit other pages.
INDEX OF REVIEW
MORE TO DISCOVER
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Hors D’Oeuvre& Canapés
What’s the difference between an hors d’oeuvre and a canapé? An appetizer and an amuse bouche?
Hors d’oeuvre: (Pronounced or-DERV) A small bite of food that comes before the main course. It is often served with cocktails, but several pieces can be plated to serve as a first course. Technically, the term refers to small, individual food items that have been prepared by a cook. Thus, a cheese plate is not an hors d’oeuvre, nor is a crudité tray with dip, even though someone has cut the vegetables and made the dip. The term means “[dishes] outside the work [main meal].” In French, the term “hors d’oeuvre” is used to indicate both the singular and plural forms; however, the plural is often spoken and written as “hors d’oeuvres.” There are many hundreds of different hors d’oeuvre; each cuisine has its specialty. Examples of popular hors d’oeuvre include arancini (ah-rohn-CHEE-NEE, fried risotto balls), bacon-wrapped scallops and Asian dumplings.
Canapé: (Pronounced can-uh-PAY) A specific type of hors d’oeuvre that is prepared on a slice of bread or cracker or other base (e.g. boiled potato, hard-cooked egg or mushroom cap). The components are: the base, the main element (beef, seafood, egg, ham, smoked vegetable, etc.) and a garnish.
Appetizer: A small serving of food served as a first course. It can be the same type of food that could be served as an entrée or a side dish, but in smaller serving (e.g., a half-size portion of gnocchi). Or it could be something not served as a main dish, such as smoked salmon with capers.
Amuse-bouche: (Pronounced ah-MEEZ boosh) French for “amusing the mouth,” this is an hors d’oeuvre-size portion plated in a tiny dish, sent as a gift from the chef after the order has been placed, but before the food arrives. It is brought after the wine is poured. It is just one bite: a larger portion would constitute an appetizer. Amuses-bouches tend to be complex in both flavors and garniture, and enable the chef to show creativity. The restaurant can change the “gift” daily, depending on what is in the market (or what the chef did not use the day before).
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Some chefs enjoy serving their amuse-bouche in a spoon. You can get a set of amuse-bouche spoons at SurLaTable.com. |
Learn To Smoke Salmon
Want to smoke your own?
Sullivan Harbor Farm offers training courses for connoisseurs who want to make and package their own smoke and cured fish.
The intensive, hands-on program modeled after the famous Aberdeen Scotland course and held at Sullivan Harbor Farm’s state-of-the-art facility in lovely Hancock, Maine.
The program includes six nights lodging and recreational facilities for $1,750.
Whether you make it or buy it, get smoking!
—Karen Hochman
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The master samples a student’s work. Photo courtesy Sullivan Harbor Farm.
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Sullivan Harbor Farm Smoked
Seafood
Arctic Char, Gravlax, Cold & Hot Smoked Salmon, Scallops & Shrimp
- Cold-Smoked Salmon
8 Ounce Pack
$20.00
One Pound Package
$47.00
2-1/2 Pound Side
$71.00
- Smoked Nova Scotia Scallops
8-Ounce Container
$22.00
- Smoked Shrimp
8-Ounce Container
$19.00
- Gift Packages & Samplers Available:
See Website
For Other Products
Purchase online* at SullivanHarborFarm.com
Go To The Article Index Above
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Scallops and shrimp are refrigerator-packed with a shelf life of two weeks. Photo by Evan Dempsey | THE NIBBLE.
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*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. Purchase information is provided as a reader convenience.
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