Smoked salmon canapes
“We have always loved anything that's smoked...”
- One thin baguette (French stick)
- Sour cream or creme fraiche
- Smoked salmon
- Salmon roe*
- Freshly ground white pepper
- Sea salt
* Salmon roe is sold at the Sydney Fish Market and many fishmongers.
We love this style of easy canape, served with champagne, before a dinner party. It leaves time to focus on preparing the main dishes.
Method
Slice baguette into 5mm-thick slices. Place them on a tray and drizzle with a
small amount of olive oil and season. Toast in a moderate oven for 5 minutes or
until crisp and the edges have begun to turn golden. Remove and allow to cool.
Cut into rounds. (These toasts can be used for a variety of other canapes and
store well in an airtight container.)
Spread each toast with a little sour
cream or creme fraiche. Cut slices of smoked salmon in half and twist around
your finger to fit neatly on top of toast and achieve some height. Place a small
dollop of sour cream on top and garnish with salmon roe. Season with white
pepper and sea salt.
Other ingredients that go really well with smoked
salmon and can be incorporated into these canapes - by either mixing into the
sour cream or creme fraiche, using as a garnish on top or substituting for the
toast - include dill, capers, boiled and finely chopped eggs, cucumber, chives,
lemon and beetroot.
