Hors d'oeuvres demand attention.
They are often assembled without prior planning from ingredients on hand. People also seem more willing to experience culinary adventures when it involves tidbits on toothpicks. After all, no one is required to consume an entire plateful if it doesn't appeal.
Here are a couple of hors d'oeuvres, invented but not bizarre. One is a simple mixture to be broiled on toast or crackers. I mean simple. The other is more elaborate and might be served as a first course or even a main course luncheon dish rather than being cut into small squares to accompany cocktails.
Tourtiere de Saumon
1 Tbsp. butter
1 cup chopped onion
1 cup minced smoked salmon (about 6 oz. — see note)
1 Tbsp. minced fresh dill
1/3 cup sour cream
1 Tbsp. capers
1/2 tsp. salt
Freshly ground black pepper, generously
3 eggs
2/3 cup sifted flour
1 cup milk
Sour cream for serving
Directions: Preheat oven to 375 degrees. Butter a shallow baking pan or au gratin dish with a capacity of about one and a half quarts. Melt the butter in a small skillet and sauté the onion until it is tender but not brown. Mix with the salmon, dill, sour cream, capers, salt, and pepper.
Increase the salt if the salmon is bland. Combine the eggs, flour, and milk in a blender jar and blend at high speed for 30 seconds. Spread a thin layer of this batter in the baking pan and mix the rest with the salmon. Pour this mixture into the pan. Bake one hour. Cool briefly, five minutes or so, then cut into portions or small squares and serve with sour cream. Serves eight to 10 as an hors d'oeuvre.
Note: Your best Nova Scotia is not required. In fact, the results are better if the fish is a bit salty (but not enough to shrivel the tongue). You may also substitute other smoked fish.
Herbed Cheese Rounds
1 package Boursin or other French-type garlic herb cheese (see note)
1 egg, separated
Melba rounds, toast squares, or crackers
Directions: Mix the cheese with the egg yolk. Beat the egg white until stiff and fold in. Spread the mixture on toast or crackers and broil under a hot broiler until puffed and brown, three to four minutes. Makes two and a half to three dozen.
Note: For this recipe, you may substitute 3 oz. cream cheese mixed with 2 Tbsp. sour cream, 1 Tbsp. minced herbs, a pinch of minced garlic, and a pinch of salt.
