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
- 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
- To make the ginger butter, put the butter, ginger, lemon zest and chives in a small food processor and blend until smooth.
- Using a spatula, spoon the butter mixture into a bowl.
- To assemble, roll up small pieces of smoked salmon, spread a little ginger butter on an oatcake and top with the salmon.
- 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
- 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
- Cut the royal fillet vertically into 20 even slices.
- Cut the rye bread into mini-rectangles to fit the fillet slices.
- Mix the crème fraîche, horseradish, chopped walnuts and chopped tarragon together in a separate bowl. Season and spread generously onto the rye bread pieces.
- 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
- 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
- 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.
- Tip out onto floured work surface and pat into a rectangle about 2cm (3/4 inch) thick. Wrap and chill for about 30 minutes.
- Preheat the oven to FAN 180°C / 200°C / 400°F / Gas Mark 6.
- Cut thin slices from the dough and arrange on baking trays. Slice strips of smoked salmon and lay down the centre of each slice.
- 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
- 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
- Lightly butter the bread slices to seal.
- 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.
- Then top half of the spread slices with smoked salmon and cover with the rest of the slices (spread side down!) to make sandwiches.
- Cut the crusts off if desired and neatly cut each sandwich into small triangles or squares.
- Cover tightly with clingfilm until ready to serve, to prevent the bread from drying out and curling.