Wow your friends this Christmas with this Healthy Homemade Smoked Salmon Canape!
It's that time of year when we love to spend time with old friends and family. But sometimes it all gets a bit hectic. And no matter how much we plan ahead, we always seem to experience at least one panicky moment where someone comes visiting at short notice.
I'm going to share a really simple canape recipe with you that can never fail to impress. It's not ground-breaking and new, but it is homemade; it is super healthy; it has a little twist; and it's a classic - and you know, you just can't beat the classics!
Portia's Yummy Cheeky Smoked Salmon Blinis
You will need ordinary cupcake oven trays - they usually make twelve per tray.
You are going to need the followingIngredients to make about 24 blinis:
- 100 g of plain flour
- 2 eggs
- 300 ml semi-skimmed milk
- Pinch of salt
- About 50 g Smoked Salmon
- 1 whole lemon
- A 400 ml pot of low-fat Greek yoghurt
- Horseradish sauce
- Handful of chives or green ends of spring onions, finely chopped
- Sunflower oil (spray works really well)
To garnish (a choice here!):
- A little blob (about a quarter teaspoonful) of lumpfish caviar (my personal favourite and one little jar is around Eur 4.99 and goes a very long way!) or salmon caviar
- Capers (you can also use capers mixed with very finely chopped shallots or red onions)
- A sprig of fresh dill
First of all, the cheat blinis - basically, just make ordinary pancake batter. (You can use whatever your normal pancake batter recipe is.)
Pre-heat the oven to 180 c.
Put the flour and salt in a big mixing bowl and crack in the two eggs. Pour in a little milk and mix with a whisk until you have a kind of thick paste - lump free! Add more milk whisking all the time.
Grease the oven tray(s) - spray oil works so well too and is generally a really handy thing to have in the larder.
Pour in around a desert-spoonful of the batter to each of the rounds in the cake tray(s).
Pop the trays in the oven for a few minutes - the exact timing will depend on the oven but you will know when they are ready by having a peep. They should cook within 5-8 minutes.
Meanwhile open your smoked salmon and squeeze your fresh lemon generously over it. Grind fresh black pepper over this.
Put your pot of greek yoghurt into a bowl. Add your chopped chives or spring onion (green bits); a squeeze of lemon juice; and about a desert-spoonful of horseradish sauce. Your creamy topping will keep for a couple of days in the fridge - just cover with cling film.
When your blinis are ready pop them out of the tray(s). They should come out really easily. Let them cool for a few minutes. They can be covered in cling film and kept in the fridge for a day or two so you can make up a batch in advance.
The canapes are best made up freshly so wait till your guests arrive - or certainly not more than an hour in advance.
Spread the blinis out on a platter; add a dollop of your creamy mixture; a little curl of smoked salmon on top; and finally - the garnish of your choice.
Voila! ("Ooh wow, did you make the blinis yourself?"... you get the picture! ;-) )