Smoked salmon potatoes is a delicious appetizer with a light but smoky taste that explodes in your mouth. You may prepare the potatoes and smoked salmon filling up to a day before. Just assemble and heat them in the oven before serving.

Serves 10-15

Ingredients:

2kg small chat potatoes

Olive oil cooking spray

200g smoked salmon, finely chopped

1/2 cup sour cream

1 bunch dill, sprigs removed, finely chopped

1 lemon, rind finely grated

Salt and pepper to taste

Dill sprigs for serving

Wash the potatoes and scrub them. Place them in a large saucepan. Fill the pan with cold water and place it over high heat. Bring it to a boil. Reduce the heat to medium and let it simmer for eight to ten minutes or until the potatoes are tender. Drain and set aside.

Preheat the oven at 200C and line two baking tray with baking paper or lightly grease it with oil. Place the potatoes on the trays and spray them with olive oil. Roast them in the oven for twenty to twenty-five minutes or until they are golden brown.

With a sharp knife, slice off the tops of each potato and scoop out half of the potato. Discard tops and fillings or save them for another dish. Let the roasted potatoes cool.

In a medium sized bowl, combine the sour cream, dill and lemon rind. Season it with salt and pepper.

Fill the potatoes with the salmon mixture and top them with dill sprigs. Serve warm.

Photo Courtesy Of:  vyusseem

Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

Photo Courtesy Of:  Jon Mountjoy

Chili tuna dip is an enjoyable appetizer or afternoon snack. You can use it as a spread too. Try adding some chopped water chestnuts if you want more texture. For a non-spicy version, use plain tuna in oil.

Makes 1 1/2 Cups

Ingredients:

2 185g cans Thai chili tuna in oil, chilies removed

30g butter, at room temperature

1/2 cup sour cream

1 lemon, rind grated and juiced

3 garlic cloves, crushed

2 tablespoons capers, drained and finely chopped

2 shallots, sliced thinly

Salt & freshly ground pepper

Crostini or chips for serving

Place the tuna, butter, sour cream, lemon rind, lemon juice and garlic in a food processor or blender. Process it for one to two minutes or until smooth. Transfer it to a bowl. Stir in the capers and half of the shallots. Season it with salt and pepper to taste. Refrigerate for at least two hours. Top with remaining shallots before serving. Serve with crostini or chips.

Photo Courtesy Of:  gezellig-girl.com

Roast beef with horseradish cream canapés is a wonderful starter to a delicious meal. You can serve it for parties or cocktails too. The rare roast beef is well complimented by the horseradish cream, giving it more flavor and a hint of creaminess too.

Serves 6

Ingredients:

30cm long baguette thinly sliced to make 20 slices

Olive oil spray

1/2 cup sour cream

2 tablespoons horseradish cream

Salt and ground pepper

130g sliced rare roast beef, cut into thick strips

20 basil leaves for serving

Cracked black pepper for serving

Preheat the oven at 180C and spray it with olive oil. Place the baguette slices on the tray and then spray them with oil. Bake them in the oven for five minutes or until they are golden brown.

While waiting for the baguette, combine the sour cream and horseradish cream in a small bowl. Mix well. Season it with salt and pepper.

Next, assemble the canapés by spreading some sour cream mixture on a slice of baguette. Top it with a strip of roast beef and then garnish it with a basil leaf. Repeat this for the remaining ingredients. Arrange the canapés on a serving platter and season them with cracked black pepper. Serve immediately.

Photo Courtesy Of:  jasonlam

Sweet potato latkes is a delicious appetizer that you can serve as finger food during potlucks or parties. You can make them ahead of time and just reheat them before serving. Make sure to drain the excess oil using paper towels to keep the latkes crispy because too much oil absorption can make them soggy.

Makes 40

Ingredients:

500g sweet potato, peeled, coarsely grated

1/2 cup cornflour

2 shallots, ends trimmed and thinly sliced

1 egg, lightly whisked

1/4 cup olive oil

Sour cream for serving

Sweet chili sauce for serving

Fresh coriander leaves for serving

Place the sweet potato in a large mixing bowl. Add the cornflour, shallots and eggs. Mix well. Next, heat two teaspoons of oil in a large non-stick frying pan over medium heat. Fill a spoon with a potato mixture and place it in the frying pan. Repeat this to make eight latkes. Press them down using a spatula. Fry them for 2-3minutes per side or until they are golden brown. Transfer them to a baking tray or large plate lined with paper towels. Do this for the remaining sweet potato mixture.  Put the cooked latkes on a serving platter. Top them with a dollop of sour cream and drizzle them with sweet chili sauce. Garnish with coriander leaves before serving. Serve immediately.

Photo Courtesy Of:  idovermani