Super Bowl Party Appetizers – Easy to Gourmet!

While the teams are still in question for the Super Bowl, it’s not too early to start planning your Super Bowl Party Appetizers. My favorite approach is to serve a variety of appetizers – a few which require recipes, the rest being ones that embrace the “easy button” style of entertaining.

We have friends that we get together with every year for a Super Bowl party. Because the MN Vikings are rarely in the big game, the food is typically the MVP of the event.  This year we gathered for a play-off game, because we’re not able to get together on Super Bowl Sunday.  That means you get some early inspiration for your Super Bowl gathering!  As it turned out, I had a few things on the social schedule for the weekend, so I wanted to limit the number of appetizers that required recipes. Here’s what I selected for my Super Bowl Party Appetizers line-up:

• Salmon Pate (recipe included below)

The opposing team –  options I had on hand, and some gourmet items from Lunds & Byerlys. This line-up included:

• Tortilla chips with peach salsa
• A cheese selection of Rembrandt (aged Gouda) and Le Delice De Bourgogne (Triple Creme) paired with Rustic Bakery Cranberry Pan Forte Crostini (a deliciously crisp cracker which also includes pecans and rosemary)
• An array of veggies with dill dip and Kalamata olive humus 
• Marinated olive selection

While we were devastated by the Vikings loss, due to a a blown 27 yard field goal, we took solace in our libations and our appetizing party fare. 

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Salmon Pate

Delicious dill spiked and creamy salmon pate served with cucumber slices, french bread and toppings.

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Course: Appetizer

Keyword: appetizer, canape, dill, pate, salmon,, Spring

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Author: Adapted from Better Homes & Gardens Salmon-Dill Canapes

Ingredients

• 1 fresh 8 ounce salmon steak 3/4 – 1 inch thick
• olive oil cooking spray
• salt & pepper to taste
• 1 8 ounce package light cream cheese softened
• 3 tablespoons snipped dill plus additional sprigs for garnish
• 2 teaspoons creamy horseradish sauce
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Bib lettuce optional serving idea
• 1 3 1/2 ounce jar of capers drained
• 1/4 cup finely chopped red or sweet white onion
• 1 large cucumber cut into 1/4 inch slices
• 1 french baguette sliced
• lemon slices optional

Instructions

• Place the salmon steak on a broiler pan and spray with cooking spray and season with salt and pepper. Broil 4 inches from heat for 5 to 7 minutes on each side or until salmon flakes easily with a fork. Let salmon set until cool enough to handle. Remove skin and any bones from salmon and flake into large chunks.
• Place salmon in food processor bowl (or blender.) Cut cream cheese into a few large slabs and add to processor along with dill, horseradish, lemon juice, salt and pepper. Cover and process until smooth. Cover and chill up to 24 hours before serving.
• To serve, if desired, line the center of a large platter with lettuce. Mound salmon pate in the center of the lettuce. Arrange the capers and onion next to the salmon in smaller lettuce leaves. Fill the rest of the platter with cucumber and bread slices and garnish with lemon slices and additional dill sprigs.
• To assemble, spread cucumber or bread with salmon pate. Top with onions and capers, if desired.

Notes

Adapted from Better Homes & Gardens November 1992 Salmon-Dill Canapes