Smoked Salmon Canapes
Featured Product:
Black Peppercorns
Tiny bites of deliciousness that are a great addition to any festive feast!
Ingredients
80g
Creme fraiche
1 1/2 teaspoon
Lemon zest
240g
Puff pastry
100g
Smoked salmon
thinly sliced
1
Cucumber
thinly sliced
Salmon roe
Instructions
Preheat the oven to 200C, in a bowl combine the creme fraiche, lemon zest and black pepper.
On a clean work surface lightly dusted with flour, roll out the puff pastry, using a round cutter, cut the pastry into 12 inch circles. Place the pastry circles on to a baking sheet lined with baking paper and prick the pastry circles with a fork.
Bake for 12 minutes or until golden brown and leave to cool. Once cooled, spoon two teaspoons of creme fraiche into the pastry followed by one piece of smoked salmon and top with salmon roe.
To finish, fold a layer of thinly sliced cucumber in on itself (see picture), place on top of the canape and use a tooth pick to keep it in place.
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