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Appetizer take on the Feast of the Seven Fishes

d
debw1946 Dec 9, 2010 08:05 AM

Long time lurker - first time poster. I'll be attending a holiday party and was asked to bring some appetizers. I wanted to use the theme of the Feast of the Seven Fishes for my dishes. Most of the dishes will have to be served cold or at room temperature. Of course I can do shrimp with some kind of dipping sauce. Also thought I could do a clam dip and a crab salad in endive leaves. But that's all I've been able to come up with. Any of you guys have any ideas ? Thanks !

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  1. monavano Dec 9, 2010 08:11 AM

    Smoked salmon with a caper and dill sauce. Lavash crackers.

    2 Replies
    1. re: monavano
      c
      cgarner Dec 9, 2010 08:44 AM

      One of our families traditional dishes for Christmas eve is a zeppoli with a piece of anchovy in the middle.

      Smelts which are simply dusted in seasoned flour and fried until nice and brown are also very nice served at room temperature and a MUST at our Christmas Eve table

      1. re: cgarner
        monavano Dec 9, 2010 08:47 AM

        I'm assuming smelts are part of the dinner.

    2. f
      fourunder Dec 9, 2010 08:49 AM

      A Seafood Salad simply dressed with Olive Oil is what I always bring. No acid, but instead, Half Lemons wrapped in mesh on the side. Traditional salads usually consist of one or a combination of the following:

      Shrimp
      Calamari
      Scungilli
      Pulpo
      Salt Cod

      You could also include:

      Scallops
      Lobster
      Mussels
      Clams
      Crab

      Celery, Red Onion, Flat Parsley....maybe some olives

      3 Replies
      1. re: fourunder
        TongoRad Dec 9, 2010 11:03 AM

        Yeah, it just wouldn't seem like Christmas Eve without a good seafood salad- the perfect way to kick off the feast, flavorful but not too heavy. I prefer mine with garlic over the onion, though.

        1. re: TongoRad
          f
          fourunder Dec 9, 2010 01:53 PM

          Not a fan of raw garlic myself....too overpowering to the nose. Are you sweating the garlic in the olive oil? I would consider roasted garlic for a change. I used to saute all the fish, but now I poach most of it separately in beer or wine and mix it all together....then finish with Olive Oil, Kosher Salt, Fresh Cracked Black Pepper, Red Pepper Flakes and Flat Parsley....

          1. re: fourunder
            TongoRad Dec 9, 2010 03:05 PM

            My father traditionally makes it, actually, but the garlic is definitely raw and has a really vivid zing to it. He minces it and adds that to the olive oil to be used as the dressing. The three main fish are scungilli, calamari and shrimp, and they're simply poached beforehand. Lemon and parsley are added too, of course. There is a fresh and simple quality to the whole dish, and the raw garlic plays into it- I don't think the rounded, caramelized qualities of roasted garlic would work as well. Then again, these are the flavors I grew up with.

      2. davmar77 Dec 9, 2010 10:18 AM

        TUNA CARPACCIO!

        love it. we served this one a few years back.

        http://www.epicurious.com/recipes/foo...

        1. mamachef Dec 9, 2010 10:35 AM

          If classicism isn't a must, you could veer left and make a poke salad (as in, fish) or lomi-lomi.

          1. s
            Sal Vanilla Dec 9, 2010 10:44 AM

            Hi Deb. Thank you for coming out from behind the curtains.

            How about Hundred Corner Shrimp Balls. From few shrimp many appetizers and the name - well it seems like a pretty good match. Plus they are really good. The recipe is originally from Gourmet. They are a little time consuming, but delicious. Everyone will want the recipe.

            http://www.epicurious.com/recipes/foo...

            1. melpy Dec 9, 2010 10:47 AM

              We make crabbies (those English muffin, crab and old english cheese appetizers) not chic but always a crowd pleaser, even with the sophisticates.

              1. o
                ospreycove Dec 9, 2010 10:57 AM

                Clams on the half shell, baked clams, fresh marinated anchovies, fresh sardines stuffed with golden raisins pine nuts and bread crumbs in vinegar (agrodolce) stuffed squid tubes, (seasoned bread crumbs,, parsley, chopped squid tenticles bread .

                1. limster Dec 9, 2010 02:18 PM

                  How about ceviche?

                  1. Sra. Swanky Dec 9, 2010 04:02 PM

                    Taramosalata (caviar roe mousse dip) - served with pita, sliced tomato, cucumbers and kalamata olives - one of our favorite cold appetizers - always a hit!

                    1 Reply
                    1. re: Sra. Swanky
                      d
                      debw1946 Dec 10, 2010 07:22 AM

                      Great ideas everybody! I knew I could count on you guys !

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