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Smoked Salmon, Labneh & Pomegranate Canapés

  • Difficulty: Easy
  • Serves: 8
  • Preparation time:
  • Cooking time:
  • Oven temperature: 160° C

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Ingredients

  • 200g Regal Cold Smoked Salmon

Labneh:
  • 500g Greek yoghurt
  • 1 tsp sea salt

Oat Cakes:
  • 1 cup rolled oats
  • 125g butter, cubed
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 Tbsp brown sugar
  • 1/4 tsp salt
  • 1 tsp za'atar
  • 1/2 tsp cinnamon
  • 1/4 cup milk

To Serve:
  • 1 pomegranate, cut in half, seeds removed
  • 4-5 sprigs fresh mint

Method

To make labneh, mix the salt into the Greek yoghurt. Line a sieve with a piece of clean muslin or cheesecloth. Spoon the Greek yogurt and salt into the cheesecloth, and fold over to cover. Leave to drain in the sieve or if possible hang the cheesecloth in fridge over a bowl (to catch drained liquid), for at least 2 hours or overnight. It should turn into a soft cheese.


Make the oatcakes by placing the rolled oats in the bowl of a food processor and pulse until finely chopped. Add the butter, flour, baking powder, brown sugar, salt, za’tar and cinnamon. Pulse until combined. Add the cold milk a little at a time and pulse until the mix comes together as a dough ball. Wrap in plastic wrap and place in the fridge for 30 minutes. When ready to cook preheat the oven to 160°C.


Roll out the dough on a lightly floured surface until 6mm thick. Cut into 4cm rounds with a cookie cutter and place on baking trays lined with non-stick baking paper. Bake for 20 minutes or until golden. Cool on wire racks.


To assemble the canapé, top each oat cracker with a teaspoonful of labneh then a thin slice of Regal salmon. Arrange some of the fresh pomegranate seeds and small mint leaves on top.

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