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Christmas canapés

Christmas canapés

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I always like to do something special at Christmas and these deliciously different smoked salmon canapés make a great start to any party. Very easy to make: just open the champagne and have fun!

Smoked Salmon with ginger butter on oatcakes

Enough for about 20

Ingredients

  • 100g (3½ oz) butter, softened
  • 20g (3/4 oz) fresh ginger, peeled and finely chopped
  • 1 teaspoon grated lemon zest
  • 2 teaspoons chopped fresh chives, plus extra to garnish
  • 200g (7 oz) sliced smoked salmon
  • About 20 small cocktail oatcakes
  • black pepper

Method

  1. To make the ginger butter, put the butter, ginger, lemon zest and chives in a small food processor and blend until smooth.
  2. Using a spatula, spoon the butter mixture into a bowl.
  3. To assemble, roll up small pieces of smoked salmon, spread a little ginger butter on an oatcake and top with the salmon.
  4. Decorate with pieces of chive. Sprinkle with black pepper and serve.

Royal Fillet on rye with horseradish and tarragon cream, trout caviar

Makes about 20

Ingredients

  • 250g (9 oz) piece of smoked salmon royal fillet
  • 200ml (7 fl oz) crème fraîche
  • 2 tablespoons creamed horseradish sauce
  • 2 tablespoons chopped walnuts
  • 2 teaspoons chopped fresh tarragon, plus 20 whole leaves to serve
  • 300g (10 oz) rye bread cut into 20 fingers
  • sea salt and freshly ground black pepper
  • 50g (1 & 3/4 oz) trout caviar

Method

  1. Cut the royal fillet vertically into 20 even slices.
  2. Cut the rye bread into mini-rectangles to fit the fillet slices.
  3. Mix the crème fraîche, horseradish, chopped walnuts and chopped tarragon together in a separate bowl. Season and spread generously onto the rye bread pieces.
  4. Top each with a slice of royal fillet, a tarragon leaf and some trout caviar. Serve immediately

Smoked salmon and anchovy crisps

Makes about 40

Ingredients

  • 125g (4 oz) plain flour
  • 125g (4 oz) butter, chilled and cubed
  • 125g (4 oz) grated Gruyère
  • 1 teaspoon dried oregano
  • a squeeze of anchovy paste
  • 125g (4 oz) smoked salmon

Method

  1. Put the flour, butter, cheese, oregano and anchovy paste into a food processor and pulse until it becomes a dough and begins to stick together.
  2. Tip out onto floured work surface and pat into a rectangle about 2cm (3/4 inch) thick. Wrap and chill for about 30 minutes.
  3. Preheat the oven to FAN 180°C / 200°C / 400°F / Gas Mark 6.
  4. Cut thin slices from the dough and arrange on baking trays. Slice strips of smoked salmon and lay down the centre of each slice.
  5. Bake for about 8 - 11 minutes until golden. Allow to firm up on the baking sheet before transferring to a wire rack to cool completely.

Little smoked salmon, cream cheese and herb sandwiches

Enough for about 48

Ingredients

  • 300g (10 oz) cream cheese
  • 2 garlic cloves, crushed
  • fresh lemon juice, to taste
  • 100g (3½ oz) mixed rocket leaves, watercress and dill
  • 12 medium slices fresh sunflower seed rye or granary bread
  • sea salt
  • 200g (7 oz) smoked salmon

Method

  1. Lightly butter the bread slices to seal.
  2. Put the cream cheese, garlic, lemon juice and herbs in a food processor and pulse for about 10 seconds. Spread the mixture evenly over all the bread slices and sprinkle with a pinch of salt.
  3. Then top half of the spread slices with smoked salmon and cover with the rest of the slices (spread side down!) to make sandwiches.
  4. Cut the crusts off if desired and neatly cut each sandwich into small triangles or squares.
  5. Cover tightly with clingfilm until ready to serve, to prevent the bread from drying out and curling.