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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


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:

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:

Smoked Salmon Canapés
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