In case you missed it, last Saturday night our team was at the stunning Hummingbird Nest Ranch for a super romantic wedding in the Santa Susana Valley. It was easily one of the most beautiful locations we ever had the opportunity to serve and we had a terrific time.

For this occasion we were asked to serve a terrific line up of some of our very best tacos. But, before we were able to grill them up there was some time before the feast so we had to make sure no one was starving before then.

Enter our exquisite line of tantalizing appetizers. For this event we offered several hand-held delights and one of these beauties was out delectable Tostaditas De Salmón Ahumado.

But, before we get started, here are some salmon facts:

Did you know that most salmon are “anadromous”? That means they are born in freshwater (rivers or streams) and then they travel to and live much of their lives in salt water. Finally, they return to freshwater to spawn. After spawning, all Pacific salmon and up to 50% of other species die within a few weeks. The salmon that do not die can spawn two or three more times. Now, that’s dedication. (Source)

Meanwhile back at the wedding, we were situated in the backyard portion of the venue working furiously to crank out all the appetizers in time. Nestled in the rear area of the property was an adorable outdoor kitchen complete with counter space and a sink. It was perfect for assembling hundreds of pieces of appetizers!

To make our wonderful seafood starter we begin with fresh made tostaditas using high-quality tortillas and we make sure to prepare them the same day. It may only serve as the vessel, but the freshness really makes does make a big difference in quality. Nobody likes stale tostaditas.

From there the first layer to go on the tostadita is a generous scoop of luxurious cream cheese. This serves as the base and a wonderful balance to the saltiness of the seafood.

Next we layer on the smoked slices of salmon carefully onto the white cream cheese. For a bit of added flavor and color we give it a few drops of our jade colored Salsa de Perejil. And, finally we crown it with a pinch of spicy, decorative microgreens.

The combination of the crispy tostada, briny seafood and the creamy cheese is no less than outstanding. It was a pleasure whipping it up for everyone last weekend and we certainly hope they helped keep the festivities going.

Thanks for having us and hope to serve more delicious appetizers to everyone again soon!

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