Remember the Chargrilled Marinated Artichokes we did a couple of posts ago? I used those artichokes for this Starter of Smoked Salmon, Marinated Artichokes and Blood Orange for a business lunch I catered to yesterday. Business lunches tend to be light, the clients aren’t usually fans of carb heavy meals in the middle of the day, understandably so, I would say.
This starter of smoked salmon, marinated artichokes and blood orange, can easily be turned into a salad, by increasing the number of orange slices and artichokes, and by adding some salad leaves. Not only are the colours a feast for your eyes but all your senses are going to be paying attention to every single bite you take. Just what my clients need to stay awake for lunch meetings!
The whole ensemble packs a punch with its bold flavours. The smoky, woody aroma of the smoked salmon, the sharp, piquant taste of the marinated artichokes, the sweet and sour, citrusy, almost raspberry-like temperament of the blood orange – so much going on in just one bite.
You really have to take your time with this starter and savour the explosion of flavours taking place with each bite. None wants to play second fiddle, so you’ll just have to take it all in; bit by bit, and all at once! But wait, before you get a sensory overload, don’t forget the parmesan shavings! The parmesan is just what you need to make all the flavours play nice with its calm, tangy creaminess. Just what’s needed to bring you back down to earth, to a place of zen-like contentment. Only to have you dying for the next mouthful!
As my kids would say, you really need this in your life! Your guests will thank you for it, trust me! It is a fantastic recipe to entertain with, perfect for Valentine’s Day, for Christmas and even a summer party, when any old orange will do just as nicely. So if you can’t get blood oranges, you can use any type of orange, the recipe will still work.
I’m giving you the recipe to serve up exactly what you see in the images here. But as mentioned above, you can easily increase the portions accordingly to turn it into a bigger serving, whether still as a starter or a side salad. You can, of course, use shop bought marinated artichokes, sold as antipasto ingredients.
For more similar recipes, you might want to check out the Amuse-Bouche and Canapés Page:
- 1 blood orange, the largest you can get
- 12 marinated artichoke heart slices
- 4 generous slices of smoked salmon
- some parmesan shavings
- some small baby leaves or herbs (in the pic, I've used watercress)
- balsamic vinegar (optional)
- Peel the blood oranges.
- Slice them up into rounds, not too thinly. You need 4 slices.
- Place each slice of orange.
- Follow this by 2 - 3 slices of artichokes, depending on their size.
- Top with a slice of smoked salmon, rolled and pinched slightly to fit the size of the blood orange base, and to look pretty.
- Shave some parmesan haphazardly.
- Drizzle just a small amount of the marinating liquid from the artichokes, and 3 drops of balsamic vinegar, if using, on each plate.
- Top with some freshly ground black pepper.
- Can be made up to 1 hour ahead and kept, covered, in the fridge.