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Smoked Salmon Canapes Recipe
These Black Mountains Smokery Smoked Salmon party nibbles are so easy to make – and look wonderful!
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
100g Smoked Salmon
Canapé Shells
50ml Crème fraiche
4 Quail eggs
2 tsp Dill Sauce
A pinch of Halen Môn Sea Salt
A twist of black pepper or Welshman’s Caviar
Boil salted water in a saucepan and place in the Quail eggs. Boil the eggs for 10-12 minutes. Once boiled place in an ice bath and remove the shell.
Mix the Dill Sauce with the crème fraiche and position inside the Canapé Shells.
Next roll up a sliver of Smoked Salmon and place on top of the Dill Sauce and crème fraiche mixture.
Finish with a chopped quail egg and a twist of black pepper or a sprinkle of Welshman’s Caviar.
Neatly arrange on a serving platter and enjoy!
