Smoked salmon canapes

Name: Smoked salmon canapes
Cook time: 30 min
Yield: about 30
Ingredients: 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 many fishmongers.

Jeremy and Jane Strode

October 19, 2011

Simple and elegant: smoked salmon canapes.Marco Del Grande

easyTime:< 30 minsMakes:about 30

An easy canape to serve with champagne. 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.

Ingredients

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 many fishmongers.

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.