Smoked Mackerel or Salmon Canapes
Making your own canapes doesn’t have to be a faff and incredibly time consuming. Try these – a fraction of the cost of bought ones and much bigger on flavour.
Preheat the oven to 180 degrees c (fan)
Use a rolling pin to roll the slices of bread flat then use a 5cm cutter to cut four rounds from each slice. I used a 24 hole mini muffin tin and using a pastry brush coated the insides of each cup with melted butter. Line each cup with a bread circle, press down with the end of a mini rolling pin then brush over more butter. Sift over then a dusting of fennel powder.
Bake in the oven for 12-15 minutes until the shells are baked, crispy and dark golden brown.
Remove to a cooling rack.
Smoked Mackerel – To make the filling simply place the ingredients in the bowl of a food processor and blitz until you have a smooth paste. Load into a piping bag fitted with a star nozzle and fill leach croustade. Decorate with the tiniest lemon wedge, a sprig of green and a pinch of paprika.
Smoked Salmon – Whisk the double cream to soft peaks then fold in the soured cream, horseradish sauce, lemon juice and salt and pepper. Load into a piping bag fitted with a star nozzle and fill each croustade. Decorate with a mini roll of smoked salmon, thinly sliced black olive, parsley or dill sprig and a pomegranate seed.
Once baked the croustades will keep (unfilled) up to two weeks in a tin.
Once filled these canapes will stay fresh and crunchy for 2-3 hours
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