Posh Canapés: Smoked Salmon, Horseradish and Dill on Rye
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
These are perfect for bringing out at any party (for Christmas or garden parties, they're great) and they look so elegant, when they're actually just diddy little circles cut out from a slice of rye bread, a smear of horseradish-flavoured creme fraiche and a twist of smoked salmon balanced on top. But they show that you've wanted to make an effort. Because this is really just an assembly job, they take really no time at all to put together, and you could make up quite a few in a short space of time. And quite strangely, my children love them; just with a little less horseradish.
Smoked Salmon, Horseradish and Dill on Rye
- 2 slices rye bread
- 2 tablespoons creme fraiche
- 1 teaspoon horseradish
- 1 wafer thin slice of good smoked salmon
- a few sprigs of dill and black pepper, to serve
- First, stamp out circles from the rye bread using a small cookie cutter. Put to one side.
- In a small bowl, mix together the creme fraiche and the hoseradish. Smear a little of this mixture over the tops of the rye bread circles.
- Tear off a little piece of the smoked salmon from its slice and twist into a curve, placing it on top of the rye.
- Top with the dill and grind over a little black pepper.