If you’re looking to class up your next meal with some tasty hors d’oeuvres, be sure to try out these three recipes from the Fairmont Pittsburgh today!

Tuna Tartar Served in a Cucumber Cup

Makes: 12 servings

3 oz sushi grade Ahi tuna, fine diced
4 chives, sliced thin
¼ sheet nori, julienne
Sriracha hot sauce (to taste)
Salt (to taste)
Pepper (to taste)
Extra virgin olive oil (just enough to moisten tuna)
1 cucumber, local where available
Cilantro sprigs to garnish


Combine all ingredients except cucumber in a bowl. Mix well. Cut cucumber in half lengthwise and hollow out each half. Fill with tuna mixture and slice cucumber into bite-sized pieces. Garnish with cilantro.

Smoked Salmon and Asparagus Roulade

Makes: 12 servings

4 pieces asparagus
12 pieces sliced smoked salmon + 1 oz
½ pound cream cheese
12 pieces rye bread crostini
Extra virgin olive oil
Fresh parsley
Fresh dill


Grill asparagus and set aside. Whip cream cheese with 1 oz smoked salmon. On your work area, place sheet of plastic wrap and layer remaining salmon on top. Spread cream cheese mixture onto salmon. Top with asparagus. Using your plastic wrap to help, roll tightly. Wrap in plastic wrap and let set in refrigerator for at least 1 hour. Slice roulade into bite-sized pieced. Brush crostini with olive oil and sprinkle with parsley. Top each crostini with piece of roulade and garnish with dill.

Lamb with Ratatouille

Makes: 12 servings

Boneless lamb loin
Fresh rosemary, chopped
Fresh thyme, chopped
1 Roma tomato, fine diced
1 squash, fine diced
1 zucchini, fine diced
1 baby eggplant, fine diced
6 small fingerling potatoes
Garlic aioli
Extra virgin olive oil


Season lamb with salt, pepper, rosemary and thyme. Heat a pan to very hot and add a small amount of oil. Sear lamb on all sides, about 2 ½ minutes total for medium rare. Let rest. Slice into bite-sized pieces.

Coat a hot pan with olive oil. Saute tomato for approximately 2 minutes. Add squash, zucchini and eggplant and cook for another 2 minutes. Season with salt and pepper.

Steam potatoes, slice in half and hollow out the insides, creating a cup. Drizzle with olive and season with salt and pepper. Fill each potato half with a spoonful of ratatouille and top with piece of lamb. Garnish with garlic aioli.

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