Canapes to satisfy all
Create the hit snack this year
150g rye bread, toasted 100g half fat creme fraiche 100g light cream cheese 1 lemon, zest and juice 2 tbsp fresh chives, finely chopped
1 tbsp fresh dill (half finely chopped plus half sprigs) 120g smoked salmon
■ Using a 4cm round cookie cutter, cut out rounds from the toasted rye bread.
■ Using an electric hand mixer, beat the creme fraiche, cream cheese and lemon juice together until smooth.
■ Fold through the chopped fresh herbs and a pinch of salt. Spoon into a piping bag with a star nozzle and pipe little noisettes on to each rye circle.
■ Roll up a small slice of salmon and curl out the edges to form a rose. Place one on top of each canape.
A lovely start to Christmas lunch are these salmon blinnis.