Smoked Salmon Spread Appetizer with Cucumber Saketini Cocktail

Another January and another Christmas. My Christmas was very quiet, just the way I like it. In fact my New Year's Eve was also a quiet one. When this month's Cooking Light Supper Club theme was tapas it was perfect for my quiet evening at home. Both of my recipes are adapted from Cooking Light. I am intrigued by all these choices. All right up my alley!

Check out the rest of our menu. Pass your curser each recipe over and you will find the link.

Jerry at A Life Lived   Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce with a Satsuma Vodka-tini

Valerie at More Than Burnt Toast has made these amazing Kibbeh Meatballs with Spiced Yogurt Sauce paired with a Pomegranate Gin Sling

Shelby at Grumpy's Honeybunch made this yummy Roasted Tomato Soup Shooters and serving with sauvignon blanc.

Sandi at Whistlestop Cafe shares a sweet with Gingered Crème Brulée. This sounds absolutely delicious. I can see enjoying an ice wine or sauternes with this.

Smoked Salmon Spread

1 lb. cold or hot smoked salmon, divided

3/4 c. reduced-fat sour cream

1 tsp. finely grated lemon rind

1 tbsp. fresh lemon juice

1/4 tsp. ground cardamom

1/4 tsp. freshly ground black pepper

1/4 c. chopped fresh chives

Chopped fresh chives (optional) 

Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.

Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

Cucumber Saketini

3 oz. gin

1/2 oz. sake

5 thin slices of cucumber 

3 fresh basil leaves, plus sprig for garnish 
 

In a shaker with ice, mix together the gin and sake. Strain into a martini glass and garnish with the cucumber. Add the basil to the shaker before straining. Garnish with a small basil sprig, if desired. Makes 1 serving.