Squid Sausage Canape: An Elegant Wine Appetizer for Special Occasions
Christmas Dish, Squid Canape Perfect with Wine
Inspired by a black garlic and tofu canape I tasted at a traditional Korean restaurant, this dish came to me as a creative spark. I was pleasantly surprised by how much better it tasted than I had imagined! Plus, its gorgeous presentation makes it a highly recommended dish for anniversaries, special celebrations, or any festive party.
Squid Sausage Canape Ingredients- 1/4 pc King Oyster Mushroom
- 10g Bean Sprouts
- 70g Red Shrimp Meat
- 70g Mozzarella Cheese
- 30ml Olive Oil
- 3 Tbsp Balsamic Glaze
- 1 Tbsp Chicken Stock
- 1 Tbsp Butter
- 2 tsp Cornstarch
- 1 pc Squid Body
Garnish Ingredients- 1 pc Tomato
- 1/2 pc Onion
- 3 pcs Button Mushrooms
- 1 pc Shiitake Mushroom
- 2 pcs Mini Bell Peppers
- 1 pc Tomato
- 1/2 pc Onion
- 3 pcs Button Mushrooms
- 1 pc Shiitake Mushroom
- 2 pcs Mini Bell Peppers
Cooking Instructions
Step 1
Clean and prepare one whole squid. I’ve frozen the tentacles to use for making broth later! To easily remove the skin, wrap it with a paper towel and peel.
Step 2
Initially, I considered dividing the squid body into two to make canapes, but since I had other dishes planned, I decided to make one substantial and satisfying squid sausage.
Step 3
Finely mince the button mushrooms, shiitake mushrooms, king oyster mushrooms, and bean sprouts. I chopped the shiitake mushrooms a bit coarser to retain some texture.
Step 4
Prepare the tomato, which will serve as the base of the canape, by slicing it into bite-sized pieces.
Step 5
After mincing the red shrimp meat, use the back of your knife to mash it finely, similar to how you would mash tofu, until it’s a paste-like consistency.
Step 6
In a bowl, combine the minced mushrooms, bean sprouts, and mashed shrimp. Lightly season with salt and pepper. Be careful not to over-season.
Step 7
Add cornstarch to the mixture to help the filling hold its shape. You can also add a small amount of egg white for a chewier texture if desired.
Step 8
Prepare 70g of mozzarella cheese to add richness and gooeyness to the filling. Shredding it will help it mix better.
Step 9
Thoroughly mix the cornstarch and mozzarella cheese with the mushroom, bean sprout, and shrimp filling until everything is well combined.
Step 10
Carefully stuff the prepared filling tightly into the cleaned squid body. Pack it in generously, like creating a little ‘stuffed piggy’ squid! (Haha)
Step 11
Secure the opening of the squid body with a skewer. Steam the stuffed squid in a steamer basket for about 10 minutes, or until it’s cooked through and tender.
Step 12
While the squid is steaming, prepare the vegetables for garnish. Slice the onion and tomato thinly for the canape base. Roast the mini bell peppers whole to intensify their sweetness.
Step 13
Heat a generous amount of olive oil in a pan over high heat. The key is to ‘char’ the vegetables slightly as you pan-fry them! This grilling method brings out a wonderful smoky flavor.
Step 14
Charring the vegetables over high heat enhances the natural sweetness, especially from the bell peppers, making them incredibly delicious. Set the roasted vegetables aside.
Step 15
Once the squid is steamed for 10 minutes, remove it from the steamer. In the same pan used for the vegetables, add a tablespoon of butter to the remaining olive oil and pan-fry the squid until golden brown and slightly crispy. Use medium-high heat.
Step 16
Sear the squid until it’s golden brown. (Oh no!) Some cheese might melt out while cooking, but don’t worry! You can carefully scoop out the melted cheese, add a bit more oil to the pan, and fry it until crispy to use as a topping later. The escaped cheese had me flustered! (Oops) But the flavor was incredible. The squid and shrimp flavors infused beautifully, smelling reminiscent of shrimp crackers and squid chips. Arrange the balsamic glaze and olive oil on a serving plate, followed by the roasted vegetables. Slice the cooked squid sausage into thick pieces and place them on top of the fresh onion and tomato slices. Garnish with basil leaves and a sprinkle of black pepper…!
Step 17
Your stunning Squid Sausage Canape is complete! I wasn’t quite sure what to call it – it seemed like a squid caprese, a canape, or just a squid sausage. So, ‘Squid Sausage Canape’ it is! (Haha)
Step 18
The aroma was truly enticing, a rich blend of buttery squid, cheese, and shrimp that filled the air. It smelled absolutely wonderful!
Step 19
The fresh raw onion slices cut through the richness of the cheese, preventing it from becoming too heavy. The sweet and tangy balsamic glaze also played a crucial role in balancing the flavors perfectly.
Step 20
Even after sitting for a while, the cheese didn’t become hard or overly runny. The mushrooms and shrimp within the squid were thoroughly infused with the squid’s flavor, creating a harmonious and delicious combination.
Step 21
I also decided to open a bottle of Vin Chaud that was gifted to me. The ‘Jarasum Vin Chaud’ turned out to be alcohol-free! (Sad face) But it was still quite tasty. (Hehe)
Step 22
Ultimately, I decided to ‘summon the toad’ (referring to soju in Korean culture) and enjoyed it with a beautiful wine glass. The rich shrimp and squid flavors melted perfectly into the cheese, making it an incredibly satisfying meal. I truly enjoyed every bite!
