Easy-to-make appetizers for any holiday occasion

The end-of-year holidays bring family and friends together, and often food is at the center of the gathering. These mostly easy appetizers, courtesy of the Alaska Seafood Marketing Institute, spotlight the bounty of Alaska’s coastal waters and are sure to rock the table at any holiday festivities. To find out more, including nutrition information and a vast array of recipes, see www.alaskaseafood.org.

Easy Alaska Salmon Spread

Salmon spread is a staple of any Alaska get together. With this simple recipe, any home chef can create their own Alaska salmon spread platter.

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 8

Ingredients

Spread

2, 6-ounce cans of Alaska salmon, drained

8 ounces cream cheese

2 tablespoons lemon juice

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

Toppings

2 tablespoons minced chives

1/3 cup diced pre-cooked, pre-peeled beets (find them in the produce department refrigerator)

Quick pickled cucumber, see below

Smoked sea salt

Rye bread toasts

Quick pickles

2 small English cucumbers

1/2 cup red wine vinegar

1/2 cup water

1 teaspoon kosher salt

1 teaspoon sugar

Instructions

1- Make the salmon spread

Add salmon, cream cheese, lemon juice, salt and pepper to a food processor. Pulse until smooth and fully combined. Refrigerate until ready to serve.

2- Make the pickles

Microwave or use a small pan on the stovetop to heat vinegar, water, salt and sugar. Slice small English cucumbers in half lengthwise, scoop out the seeds, and chop into half moons. Add to the heated vinegar mix, stir and refrigerate for at least 10 minutes.

3- Assemble spread and serve

To compile, add spread to a bowl or a plate. Add quick pickles, chives, beets, and smoked salt on top. Serve with rye bread toasts or veggies.

Wild Alaska Halibut Cakes

Polenta and potatoes help keep these tasty and gluten-free Alaska halibut cakes together, while scallions add a fresh burst of flavor. Fry them up in no time for the perfect Alaska appetizer.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 16 appetizer cakes

Ingredients

2 pounds russet potatoes, peeled and cut into large chunks*

2 tablespoons butter

6 green onions, trimmed and finely chopped (about 3/4 cup)

1 pound skinless Alaska Halibut, cut into large pieces

1 large egg, beaten

Salt and freshly ground black pepper, to taste

3/4 cup (3 oz.) instant polenta, divided

Vegetable oil, as needed for frying

*Note: 3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.

Instructions

1- Prepare the potatoes

Cook the potatoes in lightly salted boiling water until tender. Drain potatoes and transfer to a large bowl. Mash the potatoes and let cool slightly.

2- Cook the scallions and halibut

Melt butter in a medium pan. Add scallions and cook over medium heat for 3-4 minutes, until softened. Remove from pan and set aside. Add halibut and cook until opaque throughout, breaking fish into chunks while cooking.

3- Make the cake mix and form into patties

Add the scallions and halibut, along with any remaining butter from pan, to the potatoes. Mix well; add beaten egg and 2 tablespoons polenta. Season with salt and pepper, to taste. Form into 16 cakes (2 1/2 inches wide) using 1/4 cup portion to form each cake. Sprinkle the remaining polenta onto a large plate; lightly coat the fish cakes in polenta.

4- Fry the cakes and serve

Heat a thin layer of vegetable oil in a large pan over medium heat. Add the fish cakes in batches, cooking about 3-4 minutes per side, until browned and cooked through. Serve immediately.

California (by way of Alaska) Roll

Baked Sushi Cups

Wild Alaska surimi seafood, often called imitation crab,” is made with real Alaska Pollock. These protein-powered, two-bite surimi and rice cups are an easy holiday appetizer, potluck contribution or after-school snack.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 8 muffin-sized cups

Ingredients

Rice cups

3 cups cooked sushi rice

2 teaspoons rice vinegar

24 nori squares

Filling

2 cups shredded surimi seafood

2 English cucumber, small dice

2 avocados, peeled and chopped,½ cubes

4 scallions, very thinly sliced on the bias

1 ½ teaspoons sesame oil

3 tablespoons rice vinegar

2 tablespoons soy sauce

Drizzle

½ cup mayonnaise

4 teaspoons sriracha

Garnish

sesame seeds

furikake

Preparation

1- Make the rice cups

Preheat the oven to 400 and lightly grease a standard-size muffin tin. Cut nori sheets to fit each cavity of the muffin tin. Mix the cooked rice and vinegar in a bowl. Add 2-3 tablespoons of rice to each nori sheet and press into the muffin tin, folding the sides to fit. Bake cups for 15 minutes.

2- Prepare surimi topping

Combine sesame oil, soy sauce, and vinegar in a medium bowl. Add the surimi, avocado, and cucumber. Toss gently in the sauce and chill until the rice cups are ready.

3- Assemble

Combine the mayonnaise and sriracha and add to a squirt bottle. Remove rice cups from the muffin tin and arrange on a plate or platter. Using a scoop, add surimi filling to the rice cups. Top with garnish and serve.