Canapes to sat­isfy all

Cre­ate the hit snack this year

Central Queensland News - - 2017 CHRISTMAS CATALOGUE -

In­gre­di­ents

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

Method

■ 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.

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