Smoked Salmon with Lemon and Horseradish Cream Canapé Recipe
An interesting twist on a classic
Welsh artisan food and hampers delivered on your day of choice
100g Traditional Smoked Salmon – cut into thumb sized strips
250ml Crème Fraiche or Llaeth Y Llan Natural Yogurt
1 Lemon - zest
Dill – roughly chopped
Salt & Pepper
Mix the Llaeth Y Llan Natural Yogurt, Horseradish Cream and lemon zest in a bowl and add salt and pepper to taste.
Lay out the Canapé Shells on a serving platter. Add a dollop of the lemon & horseradish cream to the shells and place the Smoked Salmon on top – I find it easiest to twist the salmon into the cream.
Finish with a sprinkle of dill and a twist of black pepper – voilà!
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