Smoked Salmon Canapes

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Smoked salmon & horseradish toasts.

You will need:

  • 1/2 a teaspoon of Creamed Horseradish
  • 1/2 small tub of Creme fraiche
  • Small pinch of both Sea salt & Freshly ground black pepper
  • 1 Lemon
  • Extra virgin olive oil for drizzling
  • Ciabatta Loaf cut into 1cm thick slices
  • 300g Smoked Salmon Slices
  • 1/2 Punnet of cress
Smoked Salmon Canape
Canapaes

Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemonjuice then mix well. Taste to check its hot enough. Cut a loaf of

into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon, Add a dollop of horseradish crème fraîche to each toast then snip over ½ a punnet of cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice.

Serves: 4-6

This recipe is easy to scale up so adapt it for however many people you’ve got coming round.

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Smoked salmon & rye bread bites.

You will need:

  • 24 slices cocktail rye bread
  • 2 tablespoons lemon juice
  • 2 tablespoons brewed black tea or vodka
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper to taste
  • 8 ounces (250 grams) sliced smoked salmon, finely chopped (1 1/3 cups)
  • 1/4 cup finely diced red onion
  • 3 tablespoons chopped fresh dill, plus sprigs to garnish
  • 2 tablespoons drained capers, rinsed and coarsely chopped

Method:

1. Preheat the oven to 325°F (160°C). Coat a baking tray with cooking spray. Arrange the slices of rye bread in a single layer on the baking tray.
Spray the tops of the slices lightly with cooking spray. Bake for 12–15 minutes or just until the slices are crisp.

2. Whisk the lemon juice, tea (or vodka), oil, mustard and pepper in a medium bowl. Add the smoked salmon, red onion, dill and capers. Toss to mix well.
3. Shortly before serving, mound about 1 tablespoon of the smoked salmon
topping on each slice of toast. Garnish each with a dill sprig.

One serving is two canapés.

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Smoked Salmon Rolls.

You will need:

• 2 large eggs, preferably free-range or organic
• 120g plain flour
• 180ml milk
• 8 tablespoons olive oil
• sea salt and freshly ground black pepper
butter
• 150ml crème fraîche
• a small bunch of fresh chives
• 200g smoked salmon
• 2 tablespoons lemon juice

Method:

Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it’s all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.

Heat a small large non-stick frying pan and melt a knob of butter in it. Pour in a ladleful of batter, swirl the pan around, then pour any loose batter back into the bowl it came from. You should be left with a thin pancake stuck to the pan. Let it cook for a minute or so, flip it over for 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. (It should make about five, so you could use the remainder for breakfast). Let the pancakes cool.

Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.

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You will need:

  • 40g buckwheat flour
  • 125g stong white plain flour
  •  3/4 level tsp salt
  • 5g easy blend dried yeast
  • 150ml creme fraiche
  • 175ml whole milk
  • 2 medium eggs separated
  • 25g butter

For the topping

  • 225g creme fraiche
  • a few dill sprigs
  • 300g smoked salmon

Method:

Begin by sifting the buckwheat flour, plain flour and salt together into a large roomy bowl and then sprinkle in the yeast. Place the crème fraîche and milk in a small saucepan and warm it gently – it must only be slightly warm, as too much heat will kill the yeast. Next add the egg yolks to the milk, mix them in with a whisk and after that pour the whole lot into the flour mixture.

Whisk everything until you have a thick batter, then cover the bowl with a clean tea cloth and leave it in a warm place for about 1 hour – this can simply be a matter of placing the bowl in another larger bowl filled with warm water. After 1 hour the batter will be spongy and bubbly, now you whisk up the egg whites until they form stiff peaks and gently fold them into the batter. Cover with the cloth again and leave as before for another hour.

When you’re ready to make the blinis, begin by melting the butter in a heavy-based frying pan, then tip the melted butter out into a cup and use it with the help of a tightly rolled wodge of kitchen paper to brush the pan all over as you make each blini. To do this, keep the pan on a medium heat and add 1½ tablespoons of batter – (1 tablespoon goes in first, then another ½ tablespoon on top) – it won’t spread out much and the underneath sets as soon as it touches the pan. This amount should give you a blini about 4 inches (10 cm) in diameter. Don’t worry at this stage if it looks too thick, it isn’t, it’s just light and puffy. After 40 seconds, no longer, flip the blini over and give it just 30 seconds on the other side. Transfer it to a wire cooling-rack and repeat, brushing the pan with butter each time. This mixture should give you 18-20 blinis.

When all the blinis are made and have cooled, wrap them in foil parcels, with 6 laid out flat in each one. To serve, pre-heat the oven to gas mark 1, 275°F (140°C) and place the foil parcels on a high shelf for 10 minutes. Serve the blinis on warm plates, giving each person 2 to start with, and top with slices of smoked salmon, about 2 oz (50 g) per person, add a tablespoon of very cold crème fraîche on the side of the plate and garnish with sprigs of fresh dill.

Serves 6

Makes 18 to 20 blinis

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