This holiday season, elevate your Christmas dinner party with a touch of sophistication by incorporating Nine Tines super smooth potato vodka into your festive canapés. Known for its rich, velvety texture and refined flavour, Nine Tines Potato Vodka makes an unexpected yet delicious addition to appetizers, infusing them with a subtle warmth and complexity that perfectly complements the celebratory spirit of the season. Whether paired with smoked salmon, creamy cheeses, or savoury pâtés, Nine Tines Potato Vodka enhances both the taste and presentation of your bites, offering your guests a taste of something truly exceptional.
Our fabulous chef and friend of Nine Tines has rustled up some impressively fabulous festive canapes featuring our award winning potato vodka that will elevate any party, whether you’re celebrating Christmas or ringing in the New Year!
Beetroot & Nine Tines Gravlax
Serves 10
Ingredients:
- 500g - 700g side of salmon
- 200g raw beets skinned
- 100g rock salt
- 50g caster sugar
- 50ml Nine Tines Vodka
- 1 x bunch fresh dill, split in two halves
- 1 x lemon zest and juice
- 1 tbsp horseradish
Method:
- Place the salmon (skin side up) on a tray
- Blend all the other ingredients (except half of the dill and horseradish)
- Rub 1/3 of the mix over the skin and turn over so flesh side up.
- Use the remaining mix to cover the salmon, cover with cling film and put in fridge for 36-48 hours.
- When cured, wash off the salt mix and pat the salmon dry
- Chop the remaining dill and cover the salmon with it
- Covering the salmon and refrigerate until ready to use.
- When ready to use slice across the fillet thinly and serve on a crouton or cracker with horseradish
This will last in the fridge for 2 weeks
Smoked Mackerel, Nine Tines Vodka Crème Fraiche & Crispy Potatoes
Serves 10
Ingredients:
- 600g baby potatoes
- 150g crème fraiche
- 30ml Nine Tines Vodka
- 250g smoked mackerel
- 1 shallot thinly sliced
- 25g plain flour
- Fresh herbs to garnish
Method:
- Boil potatoes until soft, drain
- On a chopping board gently squash the potatoes with a spoon until flat
- Cover potatoes in oil and roast till crispy
- Remove the skin and any bones from the mackerel
- Flake into bite-sized pieces
- Whisk crème fraiche and vodka until combined
- Toss the shallot rings in flour and shallow fry until crispy
- Put the crème fraiche on potatoes. Top with the mackerel, crispy onions and herbs
Beef & Nine Tines Vodka Crostini
Serves 10
- 220g-250g fillet of beef
- 1 baguette, sliced in rounds
- 10 radish - thinly sliced
- 3tbsp horseradish
- 20ml Nine Tines Vodka
- Fresh herbs
Method:
- Fry the fillet on all sides to seal. Put in the oven (180 Degrees Celsius for 5-10 mins depending how rare you like it). Remove from oven and cool
- Put sliced radish in iced water in the fridge
- Toast the baguette slices until golden brown
- When the fillet is cold, slice it as thin as possible
- Put the horseradish mix on the baguette and top with the fillet, radish slices and fresh herbs
Nine Tines is naturally gluten free but when preparing these recipes you should check the other ingredients you use are suitable for the dietary requirements of you and your guests.
