First Courses Main Courses Desserts Christmas Baking Veg and Veggie

Double salmon canapés with horseradish

Ingredients

  • 1 x thin soft dough baguette or similar thin baguette about 18cm
  • olive oil, for brushing
  • 2 tbsp horseradish sauce
  • 3 large pieces of smoked salmon, cut into 2cm squares (make sure you have 20)
  • 1 x tub mustard and cress


SMOKED SALMON PATE

  • 150g smoked salmon
  • 50g full-fat cream cheese
  • 50g full-fat crème fraîche
  • 1 tsp horseradish sauce
  • a good dash of Tabasco
  • 1 tbsp lemon juice
  • freshly ground black pepper

Double salmon canapés with horseradish

A striking canapé, this is smoked salmon pâté alongside a good slice of smoked salmon. Soft dough baguettes are very thin half-cooked sticks and they are perfect for this recipe.

INSTRUCTIONS

MAKES 20

  1. To make the crostini, cut the baguette into 20 thin slices and lightly brush each side with oil. Arrange on a baking sheet and slide under the grill for about 2 minutes on each side until golden brown and crisp. Set aside to cool.
  2. To make the smoked salmon pâté, measure the ingredients into a processor, add some freshly ground black pepper and whiz briefly until combined (don’t let it get too smooth).
  3. Spread some pâté on to one half of each cold crostini – so the top of the crostini is half covered with pâté and half plain. Spread a little horseradish on the plain half. Take a square of smoked salmon and twist it into a little rosette. Sit this on top of the horseradish.
  4. Snip a few cress leaves and sprinkle a line between the rosette and the pâté and serve.


TO PREPARE AHEAD - These can be made and assembled up to 6 hours ahead and kept in the fridge. The crostini can be made and frozen. The pâté can be made ahead and kept in the fridge.

TO COOK IN THE AGA - Slide the baking sheet on the floor of the roasting oven for about 4 minutes on each side until golden.

 

This recipe is taken from: Mary Berry & Lucy Young Cook Up A Feast (Dorling Kindersley)