Double salmon canapés with horseradish
A striking canapé, this is smoked salmon pâté alongside a good slice of smoked salmon. Soft dough baguettes are very thin half-cooked sticks and they are perfect for this recipe.
- To make the crostini, cut the baguette into 20 thin slices and lightly brush each side with oil. Arrange on a baking sheet and slide under the grill for about 2 minutes on each side until golden brown and crisp. Set aside to cool.
- To make the smoked salmon pâté, measure the ingredients into a processor, add some freshly ground black pepper and whiz briefly until combined (don’t let it get too smooth).
- Spread some pâté on to one half of each cold crostini – so the top of the crostini is half covered with pâté and half plain. Spread a little horseradish on the plain half. Take a square of smoked salmon and twist it into a little rosette. Sit this on top of the horseradish.
- Snip a few cress leaves and sprinkle a line between the rosette and the pâté and serve.
TO PREPARE AHEAD - These can be made and assembled up to 6 hours ahead and kept in the fridge. The crostini can be made and frozen. The pâté can be made ahead and kept in the fridge.
TO COOK IN THE AGA - Slide the baking sheet on the floor of the roasting oven for about 4 minutes on each side until golden.
This recipe is taken from: Mary Berry & Lucy Young Cook Up A Feast (Dorling Kindersley)
- 1 x thin soft dough baguette or similar thin baguette about 18cm
- olive oil, for brushing
- 2 tbsp horseradish sauce
- 3 large pieces of smoked salmon, cut into 2cm squares (make sure you have 20)
- 1 x tub mustard and cress
SMOKED SALMON PATE
- 150g smoked salmon
- 50g full-fat cream cheese
- 50g full-fat crème fraîche
- 1 tsp horseradish sauce
- a good dash of Tabasco
- 1 tbsp lemon juice
- freshly ground black pepper