Smoked Salmon & Cream Cheese Canapés
- Difficulty: Easy
- Serves: 6
- Preparation time:
- Cooking time:
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Smoked Salmon, Pickled Cucumber & Cream Cheese on Rye :
- 7oz of Regal Cold Smoked Salmon
- 1/4 cup wine vinegar
- 1/4 cup water
- 2 Tbsp caster sugar
- 1/4 tsp salt
- 1/2 telegraph cucumber, thinly sliced
- 2 Tbsp fresh dill, finely chopped
- 3.5 oz cream cheese, softened
- 1 Tbsp horseradish sauce
- 1/4 small red onion, thinly sliced
- 6 slices of rye bread
- 1-2 Tbsp capers
- 1 Tbsp fresh chives, chopped
Hot Smoked Salmon, Lemon Creme Fraiche & Puff Pastry :
- 4oz of Regal Double Manuka Hot Smoked Salmon
- 10oz flaky pastry, roughly 2 sheets
- 1 medium sized egg, whisked
- 1 tsp poppy seeds
- 3.5oz of crème fraiche
- 1/2 lemon rind
- 1 small garlic cloves, finely chopped
- 3 radishes, thinly sliced
- fresh dill, to serve
- sea salt or cracked pepper
Smoked Salmon, Pickled Cucumber & Cream Cheese on Rye
Place vinegar, water, sugar and salt in a small saucepan. Bring to a simmer then remove from heat. Add the cucumber and dill and set aside.
In a small bowl, mix together cream cheese and horseradish.
Lightly toast rye bread, remove crusts and cut in half on an angle. Smear a spoonful of cream cheese on each piece of toast. Top with red onion, smoked salmon, pickled cucumber, capers and chives.
Hot Smoked Salmon, Lemon Creme Fraiche & Puff Pastry
Heat oven to 370ºF and line two oven trays with baking paper.
Using a cookie cutter, cut pastry into 12-15 3 inch circles. Using a smaller cookie cutter, roughly 2 inch in diameter, imprint a smaller circle in the centre of each pastry disk, don’t cut all the way through. Place pastry circles on the lined baking trays and brush the outer edge with egg wash, then top with poppy seeds. Bake for 10-15 minutes or until golden and puffed up.
Meanwhile, in a bowl, combine creme fraiche, lemon rind, garlic and cracked pepper.
If the centre of the pastry puffs have puffed up, push them down with the back of a teaspoon to create a small well.
Fill the centre of the pastry puff with creme fraiche mixture. Top with chunks of hot smoked salmon, sliced radish and dill.