tiny food 3 - Salmon Peach Cups

Here is one more tiny food: Salmon Peach Cups, simple to make, and an interesting combination of flavors. I invented this recipe while on the elliptical at the gym. That is where I generally get my best ideas, so there is something to be said for boring routine. These make a nice lunch or hors d'oeuvres. Here's how we do it, people:

Salmon Peach Rice Cups

Gather a can of wild caught skinless boneless Alaskan salmon (or use fresh grilled or baked salmon), a couple cups of rice cooked to a rather sticky consistency, teriyaki sauce (Soy Vay brand, if possible), sour cream, horseradish sauce, salt, a ripe sweet peach, a mini-muffin tray, and cooking spray to oil pan. Preheat oven to 350 degrees.

First, mix 1/2 cup of sour cream with horseradish sauce and salt to taste, depending on how hot you like it, and set aside. You can substitute soy sauce if you don't like horseradish.

Grease the muffin tins well. Pack cooked rice down into each cup, pressing to condense. Now find a tool which fits in center to press out the cups. I used an ice cream scoop handle. If you can't find anything, you can use your fingers to form the cups. You want to press firmly to make a tight cup. For the scoop, I had to rinse it after each cup, and moisten it so it did not stick. Once you have the cups formed, pop into the oven and bake for 20 to 30 minutes, till firm but not crispy. Cool in the pan, then turn out onto cutting board. Cups should hold together.

Now, peel and cut the peach into almond sized pieces. Open and drain the salmon, break into similar sized pieces. Into each cup, put equal amounts of salmon and peach to fill. With a small spoon, pour some teriyaki sauce over top, about 1/2 teaspoon or so, then plop a dollop of the sour cream mixture on the top. Enjoy!