ss_loading

Strøm Newsletter

Subscribe to the Strøm newsletter in order to receive our exclusive promotions, magazine articles and upcoming events.

"*" indicates required fields

Gender*
Note: As indicated by Statistics Canada, transgender, transsexual, and intersex Canadians should indicate the gender (male or female) with which they most associate themselves.
Birth date
This field is for validation purposes and should be left unchanged.

Select a spa

Back to top
Aide

Recipe | summery appetizers

June 2nd, 2015 by Strøm Spa Nordique

Grilled Argentinian shrimp skewers in a spice crust and Sherry marinated cucumbers

Ingredients:

  • Argentinian shrimps
  • 250 ml of orange juice
  • Sherry
  • One cucumber
  • A mixture of spices

RECIPE:

  • Marinate shrimps with the spices of your choice
  • Reduce the orange juice with the Sherry to about a 1/3 of its original volume
  • Use a mandolin to cut the cucumber lengthwise into fine slices
  • Marinate the cucumber slices in the Sherry-orange juice reduction
  • Put the shrimps on skewers and grill them on the barbecue until they are white
  • Roll one marinated cucumber slice around each shrimp
  • Enjoy!

bouchée1

Mint and lime rainbow trout ceviche

Ingredients:

  • Juice of one lime
  • One rainbow trout
  • A bunch of mint
  • A drizzle of olive oil
  • A drizzle of maple syrup
  • 250 ml of orange juice

RECIPE:

  • Combine the orange juice, lime juice and olive oil and marinate the trout for 12 to 20 hours in this mixture
  • Slice the trout very thinly
  • Put one slice of trout and a mint leaf on little skewers or toothpicks
  • Drizzle a little bit of maple syrup on top of the skewer
  • Enjoy!

bouchée2

Mango salsa and grilled halloumi with fennel leaves

Ingredients:

  • One Halloumi cheese
  • The feathery leaves of one fennel
  • One very ripe mango
  • One red onion
  • Olive oil
  • Juice of one lemon
  • One bunch of coriander
  • One red bell pepper

RECIPE:

  • Cut the mango, the red bell pepper and the onion in small dices and mix them with the coriander and the lemon juice
  • Marinate for 24 hours
  • Cut the halloumi cheese in small cubes and roast it with the fennel leaves, then put the cheese cubes on little skewers or toothpicks
  • Put the salsa in little shooter glasses, also called verrines, and place a halloumi cheese skewer on top
  • Enjoy!

Note: is also perfect as a salad.

Bon appétit !

– Michaël St-Jean, chef at Chic Traiteur, partner of our Cøzy Thursday

To discover the upcoming themes that are offered at the Cøzy Thursdays in 2015, click here.

 

YOU MAY ALSO LIKE THESE ARTICLES

Summer wines and pulled pork

From the local artisans to your table

Recipe: Mini lemon pies