Seafood – A Perfect Side Dish
November 25, 2008
Easy on the wallet, great for the waist-line and a fan favorite
…It’s that time of year again – for holiday shopping,
decorating and entertaining. While our wallets may be strained, many of us still plan to host a holiday gettogether for our friends and family. And no matter what’s on the menu, if it’s healthy and fits the budget, it’s a perfect choice.
The holidays are a time when most of us throw our diets out the window, in exchange for over-eating,
over-snacking and over-sweeting. And while all those things are undeniably delicious, the key to not
committing diet suicide this winter is balance.
Seafoods that are high in protein are an added bonus to a balanced holiday-season diet that can be made
with little prep-work and without overloading your budget. Plus they can be a perfect side dish to a family dinner or a holiday-get together. Let’s also not forget that in many cultures, eating some seafood dishes, like herring, throughout the holiday season is believed to bring good luck, which most of us would welcome any day of the year!
“One dish that is often served during the holiday season is the classic steak tartare,” said Kim Wall,
seafood expert and president of Baensch Food Products, the Milwaukee-based company that makes the
popular Ma Baensch herring brand. “As tasty as it is, I like to serve a healthier, seafood-inspired version at my holiday gatherings. Not only are these canapés made with heart-healthy herring instead of beef, but they’re also prepared with affordable ingredients that you can find at most grocery stores, which all of us can appreciate this holiday season when our wallets are feeling a little strained.”
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Ma Baensch Holiday Herring Canapés
Each version serves 10 canapés
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Ma Baensch Herring Canapés with Horseradish Cream
1 – 12 oz jar Ma Baensch Marinated Herring in Wine Sauce
Remove 20 pieces and pat dry, removing any onion pieces.
Place on plate and refrigerate until assembly
6 T cream cheese, softened
1 T prepared horseradish, without liquid
1 C potato, cooked and diced in ¼” cubes (may used canned, drained and diced)
2 T fresh dill, snipped into small pieces with a scissors
10 slices of cocktail rye bread, 2” x 2” x ¼”
In a small bowl, combine cream cheese and horseradish, set aside. In another small bowl, toss diced potatoes with 1 T fresh dill. To assemble – spread a thin layer of horseradish mixture onto a slice of the bread. Next layer approximately 2 tsp of the potato mixture and top with an even layer of herring (two pieces). Garnish with a small dollop of the cream cheese mixture in center of canapé, and top with a small amount of the fresh dill. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.
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Ma Baensch Herring and Beet Canapés
1 – 12 oz jar Ma Baensch Marinated Herring with Sour Cream & Chives
Remove 20 tidbits, place on plate and keep refrigerated until assembly
6 T natural sour cream
2 T balsamic vinegar
1 T butter, softened
1 C beets, cooked and diced in ¼” cubes (may used canned, drained and diced)
2 T fresh chives, snipped into small pieces with a scissors
10 slices of cocktail pumpernickel bread, 2” x 2” x ¼”
In a small bowl, combine sour cream and balsamic vinegar, set aside. To assemble – spread a thin layer of butter onto a slice of the bread. Next spread on a thin layer of the sour cream mixture. Top with a layer of approximately 2 tsp of the beets and then an even layer of herring (two pieces). Sprinkle on a thin layer of chive, garnish with a small dollop of the sour cream mixture in center of canapé and top with a small amount of the fresh chive. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.
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Ma Baensch Stone Ground Mustard Herring Canapés
1 – 12 oz jar Ma Baensch Marinated Herring in Wine Sauce
Remove 20 pieces and pat dry, removing any onion pieces.
Place on plate and refrigerate until assembly
6 T cream cheese, softened
2 T stone ground mustard
½ C capers, prepared in vinegar brine – rinsed in cold water, drained and patted dry
1 T butter, softened
¼ C fresh watercress, clean, remove leaves and discard stems
10 slices of cocktail whole wheat bread, 2” x 2” x ¼”
In a small bowl, combine cream cheese and mustard, set aside. To assemble – spread a thin layer of butter onto a slice of the bread, followed with a thin layer of mustard mixture. Next evenly layer watercress leaves and top sparingly with an even layer of capers. Now place an even layer of herring (two pieces), and garnish with a small dollop of the mustard mixture in center of canapé. Top with a single caper in the center and a small watercress leaf standing next to the caper. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.
