NINA ZENOVYA
1. Set the oven to 200 degrees
2. Slice the bread into pieces the width of a £1 coin, then cut into bitesized pieces. If using the Ole & Steen loaf, I get three per slice.
3. Put the bread into a glass bowl, lather in olive oil, salt & pepper and mix to combine. Transfer to a baking tray, leaving a little room between each slice.
4. Bake, turning once, for around 10 minutes or until crispy and starting to smell; remember they will continue to cook once out of the oven. Leave aside to cool. These can be stored in an airtight container for unto 3 days.
5. Meanwhile, cut the salmon into slices and roll it into little 'sleeping bags'.
6. When the bread has cooled, fill a piping bag with a small star nozzle with the crème fraîche. Pipe a little onto each morsel of bread, then position a salmon roll on top.
7. Squeeze on a little lemon, before placing a sprig of dill on each canapé and serving to your guests.
Smoked Salmon Canapés
SERVES:
Makes 25
200g Smoked Salmon
200ml Crème Fraîche (Isigny is my favourite)
Rye Bread
Olive Oil
Salt & Pepper
Dill & Lemon juice, to garnish
If you haven't tried the Royal Fillet of Salmon by Forman & Field, please give yourself a Christmas treat; there's nothing quite like it, you can buy it from their website here: www.formanandfield.com/product/h-forman-son-royal-fillet/
Ole & Steen Cornflake bread is my favourite for this recipe, but any rye will do.
You can find the link to my YouTube video for this recipe here:
