Like “Otoushi” お通し in Izakaya, many restaurants in the U.S. and elsewhere are now serving a small appetizer, before the start of the actual dinner or even the delivery of the “real” appetizer. This little morsel is call “amuse-bouche” or translated “entertain the mouth”. This is my version of an amuse-bouche. Since we only had a very small amount of left-over smoked salmon, I made it into a one-bite appetizer.
I microwaved two small new red potatoes. I then removed the skin and carved it into two small cylinders. I placed this on a very small dish and seasoned it with salt, layered it with creme fraiche and garnished it with chopped chives. I put two small squares of smoked salmon on top and topped it with more chopped chives. We popped the morsels into our mouths and let the layers of flavors and textures tantalize the tongue. The combination of potato and smoked salmon was very nice. The bouche was amuzed…and thanked us for it.