Smoked Salmon, Brie en Croute & Orange Shrimp

Smoked Salmon Appetizer, Smoked Salmon Salad Appetizer, Fennel and Apple Coleslaw, Apple Coleslaw, Fennel Coleslaw, Prosciutto Wrapped Shrimp, Orange Shrimp, Brie Purse, Puff Pastry Purse, Shrimp Appetizers, Cheese Appetizers

Smoked Salmon, Brie en Croute & Orange Shrimp
 
These Smoked Salmon, Brie en Croute & Orange Shrimp appetizers are perfect for any get together!
Ingredients
For the Shrimp:
  • juice of 1 orange
  • zest of 1 orange
  • 1 canned chipotle pepper
  • 1 ounce of adobo sauce (this is what the chipotle peppers come in)
  • six 25-30 peeled and deveined shrimp
  • 3 thinly sliced pieces of prosciutto ham, cut in half longways
  • 1 teaspoon of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Brie:
  • 1 sheet of puff pastry
  • 4 to 6 ounces of brie cheese cut into ½ ounce chunks
  • 2 tablespoons of hot pepper jam (divided among the ½ ounce brie cheese chunks)
  • 1 egg yolk
  • 2 tablespoons of water
  • chives (optional)
For the Salmon:
  • ¼ cup sour cream
  • 1 to 2 tablespoons red wine vinegar
  • 1 teaspoon of prepared horseradish
  • 1 finely julienne granny smith apple
  • 1 finely julienne fresh fennel
  • ½ finely julienne sweet onion
  • 1 tablespoons finely chopped Italian parsley
  • one 4 to 6 ounce fillet of Heinen's smoked salmon sliced into ½ ounce strips
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Orange Shrimp: place the shrimp in a bowl along with the orange juice, zest, chipotle pepper, adobo sauce and marinate in the refrigerator for 20 to 30 minutes.
  2. After the shrimp is marinating roll roll each one up in the prosciutto ham and season with salt and pepper.
  3. In a large saute pan on high heat with 1 teaspoon of olive oil sear the ham shut to the shrimp and finish in the oven on 350° for 6 to 8 minutes.
  4. Brie Purses: Cut the puff pastry into 8 squares and place the cheese and hot pepper jam into the center of each square.
  5. In a small bowl mix together the egg yolk and water and brush the outside of the puff pastry square and dimply fold in all sides forming a purse.
  6. Wrap the purse above the cheese with one chive tying a knot to ensure the purse does not fall while baking.
  7. Place the purses on a sheet pan lined with parchment paper and bake at 400° for 16 to 18 minutes or slightly brown.
  8. Smoked Salmon Slaw: In a large bowl whisk together the sour cream, red wine vinegar and horseradish.
  9. Once all vegetables are cut add them to the sour cream dressing and toss thoroughly forming a cole slaw. Season with salt and pepper.
  10. Slice the salmon fillet ⅓ inch thick, longways, and place the slaw right on top.
  11. Serve all of the appetizers together on one large platter.

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