Canapes II

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Some more of the wonderful canape ideas I saw demonstrated last night by Mary.

Smoked Salmon on Rye Bread

Rye bread is not the most interesting bread in the world, however today I managed to make some bread which was very similar by using some local stoneground flour – basically a low gluten and/or unleavened bread will work just as well but it might be wise to toast it first to make it more palatable! Anyway, cut thin slices and then cut into 2inch squares ready for the topping. Spread cream cheese roughly on top and then cut 2inch squares from smoked salmon, wrap each square around your forefinger and then remove and turn inside out – this makes it look arty and like a belly-button. Place this on top of the cream cheese and then we come to the magic ingredient – gently zest a lemon over the top of the canapes and add a little black pepper.

Pork Wontons

Combine 250g minced pork with some fresh coriander, a drizzle of sesame oil, some mushroom flavour soya sauce, 1tbsp sweet chilli sauce and the same of fish sauce and mint sauce, add 1tbsp cornflour and 4 chopped spring onions. To test the taste take a small amount and cook in a pan, and then adjust the seasoning etc. Take wonton skins put a small teaspoonful of the pork mix into each wonton skin and fold to look like money bags. Either steam in a chinese whicker steamer or use a normal metal steamer spread with sesame oil to prevent sticking. Steam for 10 minutes. Serve with a dip made from soya sauce, sweet chilli sauce, fish sauce and sesame oil.

Devils in Blankets

I am not sure i have the name right but this is dates wrapped in streaky bacon – I did not think this would be nice and have to say I have always avoided them when I have been offered them before – what a mistake! These were delicious. Basically wrap stoned dates in streaky bacon and cook at 180C for 10-15 mins until the bacon is cooked.

 Brie Filo Parcels

Cut the filo into 2″ squares, brush with melted butter and add 2 more layers likewise, add the additional layers on the wonk ie not square with the previous ones. Add a little sweet plum chutney and a small chunk of brie (or Camembert) brush the exposed pastry with melted butter and pull up the pastry to make a parcel. Bake in the oven for 6 mins at 180C.

Alternatively do open tarts by taking the buttered layers of filo and placing them in a bun tray, bake for 5 minutes, then add for example goats cheese and roasted vegetables chopped fine and return to the oven for 2 minutes or so for the filling to melt, garnish and serve.


A very useful tip was that most olives are sold in brine nowadays however that does not make them as nice as a nibble or snack – and so a very simple canape is to drain the olives, and add a good olive oil together with some chopped garlic and maybe herbs, dry or fresh, plus I would suggest some very finely chopped tinned anchovies as they complement the taste of olives very well. Some freshly grated lemon zest also will enhance the flavour.

If you are serving olives as a canape i would strongly suggest you obtain some balsamic vinegar dipping sauce and pour over it some good olive oil and then serve the olives with broken french bread or the sweeter and denser italian bread together with the balsamic and olive oil dip.


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