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16 results for "appetizers"
Narrow Results You've Selected: Easy No Cook Fish Remove all Source Saveur (14) Peppercorn Press (1) Course Appetizers (15) Side Dish (3) Main Course (2) Salad (1) Sandwich (1) Cuisine American (4) Italian (3) Scandinavian (3) French (2) Eastern European/Russian (1) Show all... Greek (1) Hawaiian (1) Japanese (1) Season Summer (7) Fall (4) Spring (4) Winter (1) Occasion Christmas (4) Cocktail Party (3) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fish"; var omni_prop8 = "Difficulty:Easy,Technique:No Cook,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 07/18/2010 Marinated Sardines (Sardeles Ladolemono) For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade. Issue #131 11/30/2007 Gravlax with Mustard-Dill Sauce A simple Scandinavian classic, this appetizer is the perfect start to your holiday party. Issue #31 02/17/2009 Rascal House Whitefish Salad We love this creamy salad on a toasted bagel half, topped with tomato and onion slices. Issue #118 07/13/2007 Open-Face Herring Sandwiches This open-faced herring sandwich is traditional fare on the Russian table. Issue #104 05/09/2007 Smoked Bluefish Pâté SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family. Issue #86 12/12/2007 Mustard Herring This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York. Issue #23 12/12/2007 Beet and Herring Salad Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us. Issue #23 12/05/2000 Sashimi Sashimi can be made with almost any fresh saltwater fish. Issue #16 05/31/2007 Cucumber and Salmon Rolls When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it. Issue #103 11/24/2009 Salmon Canapés Smoked salmon is easily transformed into an elegant appetizer when rolled with herbs and cream cheese and topped with salmon roe. Does Not Apply Source: Peppercorn Press 09/05/2009 Tuna and Pickled Onion Crostini When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture. Issue #123 01/23/2007 The Harrisons’ Olivade This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket. Issue #4 01/23/2007 Poke Made with the freshest and highest quality tuna, this dish is a Hawaiian favorite. Issue #3 11/17/2010 Acciughe Con Salsa Verde (Anchovies in Green Sauce) Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982). Issue #134 03/11/2002 Radicchio with Anchovy and Rosemary Sauce The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café. Issue #23