I recently received an email telling me that from May, Discovery Mexican Foods will be no more. This made me quite sad as I love their fajita kits and enchilada sauce but luckily there was good news. They're rebranding as Santa Maria rather than disappearing altogether.
Their official relaunch preview will be taking place on 24th April at a Taste Emporium extravaganza and they've asked people to take part in a canapé recipe challenge, with the winning canapé being served exclusively at the event, which will be attended by the most illustrious people within the world of food and drink.
They explain that to be in with a chance of winning, the canapé needs to be exciting, delicious, new and most importantly include a Santa Maria product of your choice. To help me on my way, they sent me through a jar of Piri Piri Seasoning from the new Santa Maria Herbs & Spices range. The obvious choice was to use it with chicken, but I decided to be a bit more daring and innovative.
The first thing I wanted to know was, was exactly is a canapé? I think of canapés as dainty little sandwiches but does the name extend to all finger food? In French, it means settee which is no help whatsoever ! I had a quick Google and found this definition : "A canapé is a type of hors d'oeuvre, or small, single-bite food, that is traditionally made with a base of a small piece of bread with some sort of topping. Modern canapés may use a cracker, a small pancake or pastry as the base." OK, time to get creative.
Tortilla-crusted Fruity Salmon with a Zing Canapé
Base : Bread or mini blinis (or even better, Santa Maria Flour Tortillas, if this can be served as a mini-wrap and still defined as a canapé !)
fresh salmon fillet
Santa Maria Piri-Piri Seasoning
squirt of lime juice
garlic salt, garlic pepper
Santa Maria Sweet Pineapple & Jalapeños Glaze
Santa Maria Mango Chutney
Fresh or tinned pineapple
Santa Maria Original Tortilla Chips
Put the salmon fillets on a baking tray. Sprinkle with piri piri, garlic salt and garlic pepper and drizzle with lime juice. Put in a pre-heated oven at 180° for 10-15 minutes. Brush over the Sweet Pineapple & Jalapenos Glaze and return to the oven for a further 5-10 minutes. Remove from the oven when cooked through and leave to go cold.
Finely chop the pineapple and put it in a sieve, above a bowl. Leave for 1/2 hour for the excess juice to drain. Push with a spoon if you want to remove even more liquid (especially if using tinned pineapple which will be wetter). Transfer the drained pineapple to a bowl and mix in 1tbsp mango chutney.
Take your canapé base and spread with one teaspoon of spicy pineapple mixture. Top with a large chunk of cold salmon.
Crush the tortilla chips in a bag with a rolling pin. Sprinkle tortilla crumbs on top of the salmon. (Alternatively, spread a tortilla with pineapple, top with salmon and crushed tortilla chips. Roll up and slice into mini wraps.
Disclosure : This is my entry for the Santa Maria canapé challenge. I received a jar of Piri Piri for inspiration.
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