Refreshing Tomato Jellyfish Canapés: A Summer Delight
Refreshing Tomato Jellyfish Canapés: A Summer Delight
How to Make Appetizing Tomato Jellyfish Cold Salad Canapés
Beat the summer heat with a single bite! Learn how to make these delightful tomato and jellyfish cold salad canapés. Perfect for a refreshing appetizer or a light summer snack.
Main Ingredients- Prepared jellyfish 1/2 handful (approx. 50-70g)
- Cherry tomatoes 10
- Cucumber 1/3
Mustard Sauce- Hot mustard paste 1.5 tsp
- Vinegar 1 Tbsp
- Sugar 0.5 Tbsp
- Salt 0.6 tsp
- Hot mustard paste 1.5 tsp
- Vinegar 1 Tbsp
- Sugar 0.5 Tbsp
- Salt 0.6 tsp
Cooking Instructions
Step 1
Rinse the prepared jellyfish under cold running water several times to remove excess salt. Then, soak it in clean, cold water for 1 hour to thoroughly desalt it. This step is crucial for removing any bitterness and ensuring a delicious taste.
Step 2
Prepare the cherry tomatoes by trimming off the small stem end. For the cucumber, use a vegetable peeler to thinly remove the skin, then wash it thoroughly.
Step 3
After soaking for an hour, briefly blanch the jellyfish in boiling water for just about 20 seconds. Be careful not to overcook, as it can become tough.
Step 4
Immediately after blanching, rinse the jellyfish in cold water to cool it down. Gently squeeze out as much water as possible by hand. Patting it dry with a paper towel will help the dressing adhere better.
Step 5
In a small bowl, combine all the mustard sauce ingredients: hot mustard paste, vinegar, sugar, and salt. Whisk until the sugar and salt are completely dissolved. Taste the sauce and adjust the amounts of sugar or vinegar according to your preference.
Step 6
Slice the prepared cucumber into pieces about 0.5 cm thick. Slices that are too thin might lack texture, while slices that are too thick can overwhelm the delicate flavors of the canapé.
Step 7
Add the prepared mustard sauce to the drained jellyfish and gently toss to coat. Mix well to ensure the dressing is evenly distributed.
Step 8
For the cherry tomatoes, make a small cut at the tip opposite the stem. This will make them easier to halve.
Step 9
Carefully slice the cherry tomatoes in half along the cut you made.
Step 10
Place a slice of cucumber onto the cut side of each halved cherry tomato. If your cucumber slices are very thin, you can stack two on top of each other for better structure.
Step 11
Top the cucumber with a portion of the dressed jellyfish salad. Aim for a bite-sized amount that balances well with the tomato and cucumber.
Step 12
Finally, place another half of a cherry tomato, cut-side down, on top of the jellyfish to complete the canapé structure.
Step 13
Secure each canapé by piercing it with a skewer. A toothpick can also be used if skewers are unavailable.
Step 14
Your refreshing Tomato Jellyfish Canapés are ready! They are incredibly easy to eat in one bite, and the tangy, sweet, and slightly spicy flavor will awaken your palate, making them perfect for summer. These are ideal for home parties, special occasions, or as a delightful accompaniment to a cold beer or makgeolli!
