Salmon canapés
YOU WILL NEED
4 x 160g cans Princes Skinless and Boneless Atlantic Salmon in Brine 3 courgettes, sliced lengthways into strips 1 tbsp olive oil 500g low-fat soft cheese
3 tbsp fresh chives, finely chopped Freshly ground black pepper 150g fresh white breadcrumbs 2 tbsp poppy seeds
2 tbsp sesame seeds
DIRECTIONS
■ Drain the cans of salmon and flake the salmon with a fork.
■ Preheat a chargrill pan or the grill. Brush 12 strips of courgette with the olive oil. Chargrill or grill the courgette in batches until tender. Leave to cool completely.
■ Mix together the soft cheese and chives. Spread a little along the cooled courgette strips. Top with some salmon flakes and season with black pepper. Roll up and spear with cocktail sticks.
■ Mix the breadcrumbs and remaining salmon into the soft cheese and chive mixture. Roll into small balls and lightly coat half of them in poppy seeds, and the rest in sesame seeds.
■ Serve the canapés on a platter.
Recipe and image courtesy of Princes Fish, princes.co.uk