Trio of Fish Canapes
Ingredients
- 2 Slices Sourdough bread, crusts removed
- 150ml (5fl oz) soured cream
- 1/2 tsp Dijon mustard
- 1/2 tbsp finely chopped fresh drill, plus extra springs to garnish
- 1 tbs hot horseradish cream
- Finely grated zest of 1 lemon
- 1/2 tbs gin
- 2-3 thin slices rye bread, cut into 16 equal bite-sized squares
- 100g ( 31/2 ) gravadlax, cut into small sttrips
- 16 ready-made cocktail blinis
- 100g ( 31/2 ) smoked salmon, cut into small strips
- 2 balls cooked baby beetroot, diced
- 125g ( 4oz ) smoked trout, broken into pieces
- 1/4 cucumber, deseeded and diced
Method 1. Grill sourdough slices until golden. Cool. Cut each into eight bite-sized squares.
2. Divide the cream among three small bowls. Stir the mustard and dill into the first, the horseradish cream into the second and the lemon zest and gin into the third. Cover and chill until needed.
3. To assemble the gravadlax canapés: arrange the rye bread squares on a serving plate and top with mustard and dill cream, gravadlax and a sprig of fresh dill.
4. To assemble the smoked salmon canapés: arrange the blinis on a serving plate and top with horseradish cream and smoked salmon. Garnish with the diced beetroot.
5. To assemble the smoked trout canapés: arrange the sourdough squares on a serving plate and top with the lemon and gin cream and pieces of smoked trout. Garnish with cucumber.
