Double Salmon Canapés with Horseradish Recipe
A tribute to Mary Berry’s delicious recipe, here’s our version of Double Salmon Canapés with Horseradish using Black Mountains Smokery produce.
Image by Chris Alack via Mary Berry website
INGREDIENTS
- 1 thin soft dough baguette or similar thin baguette about 18cm
- Fino Olive Oil for brushing
- 2 tbsp Tracklements Horseradish Cream
- 150g Black Mountains Smokery Smoked Salmon cut in 2cm squares (make sure you have 20)
- 1 tub mustard cress
SMOKED SALMON PÂTÉ
- 150g Black Mountains Smokery Smoked Salmon
- 50g full-fat cream cheese
- 50g full-fat crème fraîche
- 1 tsp Tracklements Horseradish Cream
- a dash of Tabasco
- 1 tbsp lemon juice
- freshly ground black pepper
INSTRUCTIONS
For the crostini, cut the baguette into 20 thin slices and lightly brush each side with oil. Arrange on a baking sheet and grill for about 2 minutes on each side until golden brown and crisp. Leave aside to cool.
To make the smoked salmon pâté, measure the ingredients into a processor, and whiz briefly until just combined.
Spread some pâté onto one half of each 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 Black Mountains Smokery 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.
SHORTCUTS – Use our delicious Canapé Shells instead of making crostini
