Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Dom’s Smoked Salmon & Cream Cheese Canapes
With Christmas on the way we couldn’t wait to bake these delicious Smoked Salmon & Cream Cheese Canapes by our good friend (and King of Upside Down Cooking) Dom In The Kitchen. Light and crispy with a beautiful balance of flavours, they make PERFECT festive canapes when you’re chasing something simple yet utterly delicious to feed a crowd. If you want to get ahead you can make and freeze these uncooked on the trays and placed directly in the hot oven from frozen (just add an extra 5 minutes to the cooking time).
Bon appetit!
Ingredients
Makes 24
2 x 320g sheets of ready rolled puff pastry, 35 x 23cm
Drizzle of Mellow Yellow Cold Pressed Rapeseed Oil
Handful of fresh dill
100g smoked salmon, chopped into 24 bite-sized pieces
250g tub of cream cheese
1 large egg, beaten
salt & pepper
squeeze of lemon juice
Method
Line 2 x large baking trays with parchment and preheat the oven to 200C/180C Fan.
Remove the pastry from the fridge and set aside.
Drizzle a little oil over the lined baking trays, sprinkle with dill, then season with salt and pepper.
Arrange slivers of smoked salmon over the seasoned oil, evenly spacing them out. Use 1 piece of salmon per tart, placing them 4 rows across by 3 rows down. Dollop a spoonful of cream cheese on top of each piece of salmon. Repeat to make 12 more canapes on the second tray.
Roll out the puff pastry and cut each sheet into 12 small bite-sized pieces. Lay a piece of pastry over each piece of salmon and cream cheese.
Using the back of a fork, press indentations around the edge of each canape to seal. Score a cross diagonally over the top with a sharp knife and then brush with egg.
Bake for ten minutes, then turn the oven down and bake for a further 15-20 minutes until wonderfully golden and puffy. Remove from the oven and let the tarts sit on the trays for 5 minutes before flipping them over with a spatula. A squeeze of lemon juice and a sprig of dill before serving is the perfect finishing touch.
You may also like...
