Fish for Snacking: tips, tricks and recipes from professionals to perfectly master its use and how to incorporate it for your creations.
Essentials for quality snacking products
Using canned fish such as tuna, salmon, and anchovies can bring a lot of flavor and versatility to your restaurant and snack menus.
BROVER offers a range of 3 fish in pouches and cans, to meet the needs of catering and snacking professionals: natural tuna and in oil, natural salmon and anchovy fillets.
Here are some original ideas for incorporating these ingredients into your snacking offerings:
Salads
Revisit the Niçoise salad with a deconstructed version made with pieces of tuna in oil, baby potatoes, crunchy green beans, candied cherry tomatoes, and a vinaigrette made with anchovy tapenade.
For a delicious salmon quinoa salad, toss quinoa with flaked canned salmon, avocado, cucumbers, and pomegranate seeds, all dressed with a lemony dill dressing.
In the wrap and sandwich department
For a Tuna Pesto panini, combine canned tuna in oil with basil pesto, sundried tomatoes, arugula and mozzarella.
Make a smoked salmon avocado wrap with piped salmon, avocado slices, cream cheese, cucumbers and fresh herbs for a complete wrap
Pizza and savory pies
Create a pizza without tomato sauce, with a base of crème fraîche, anchovies, artichoke hearts, black olives and rosemary.
Prepare a thin pie with a puff pastry base, topped with canned salmon, garlic sautéed spinach and goat cheese.
Bowls and Poké Bowls
For a tuna Poké Bowl, use flaked canned tuna as the main protein, along with vinegared rice, edamame, radishes, wakame seaweed, and soy-ginger sauce.
For a Scandinavian Salmon Bowl, toss piped salmon with new potatoes, pickled cucumbers, shredded beets, and a mustard dill sauce.
Spreads and tapas
Try tuna rillettes by mixing canned tuna with cream cheese, capers, lemon juice and fresh herbs, to serve on toasted bread.
Serve marinated anchovies on crostini with a ricotta base, lemon zest and a drizzle of olive oil.
Make mini quiches using canned tuna, goat cheese, and herbs in small shortcrust pastry bases.
Make an anchovy tapenade to spread on toast or use as a dip with raw vegetables.
All these ideas make it possible to use canned fish in an innovative way, while offering quick and tasty options, suitable for both traditional catering and snacking.
