Smoked salmon canapes
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.
Photo: Marco del Grande
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- 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.
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.