Double salmon canapés with horseradish


  • 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


  • 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.



  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)