When entertaining, my advice is to keep it relatively simple, but at the same time, it should still impress! One of my favourite ways of achieving this is by creating tasty bites that deliver on flavour and aesthetics – pair delicious canapés with excellent local wine, and you have a marriage made in heaven.
Smoked Salmon Canapés Pairing
If you are looking for a go-to pairing, the Fb Chenin Blanc and my Smoked Salmon Canapé recipes are a winner! The Chenin Blanc’s acidity helps to cut through the richness of the salmon, while its fruitness complements the smoky flavour of the fish beautifully. You can find the recipe video on the Inspired Living SA Instagram page.
The Smoked Salmon Canapés
- Phyllo Tarts with smoked salmon, lemon cream cheese and chives.
- Cucumber Cups with a salmon mousse, lemon segments and cayenne pepper.
- Dill Blinis with smoked salmon, horseradish cream and dill.
Phyllo Tarts
Ingredients:
75g Phyllo Pastry
50g Melted Butter
125g Smoked Salmon
125g Cream Cheese
1 Lemon
Method:
Preheat your oven to 180°C. Butter a mini muffin tin. Brush a pastry sheet with the melted butter, and cut into 7cm x 7cm squares with a sharp knife. Place the 3 squares into each muffin tin section at different angles. Repeat until you have used all the phyllo pastry, then bake until golden. Remove from the tin and allow to cool before filling them.
In a small bowl, combine the cream cheese, lemon rind and lemon juice of one lemon. Mix until smooth. Place a teaspoon of the cream cheese mixture into each phyllo cup and top with smoked salmon, chives and a squeeze of lemon.
Cucumber Cups
Ingredients:
1 Cucumber
125g Smoked Salmon
125g Creamed Cheese
Cayenne Pepper
Juice of 1 Lemon
Lemon Segments
Method:
Peel the cucumber and Cut it into 1,5cm thick slices. Stamp the slices with a fluted pastry cutter to give the cups a more uniform edge. Then, gently scoop out the seeds using a melon baller or a small spoon to create a cup.
Combine the smoked salmon, cream cheese and lemon juice in a blender and mix until you have a smooth consistency. Add a 1/4 teaspoon cayenne pepper and mix again. Using a piping bag, pipe the mousse into the cucumber cups, top with the delicate lemon segments and a dusting of cayenne pepper.
Dill Blinis
Ingredients:
60g Plain Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1 Egg (beaten)
3 tbsp Milk
1 tbsp Dill (chopped)
125g Smoked Salmon
125g Cream Cheese
Creamed Horseradish
Method:
Sift together the flour, baking powder and salt. Create a well in the centre – pour in the egg and milk and gradually mix in the flour until you have a smooth batter. Finally, stir in the chopped dill.
Brush a pan with the olive oil and place over medium heat. In batches, drop teaspoonfuls of the batter into the pan, cook until bubbles appear and then turn. This should take approximately 2 to 3 minutes aside or until golden, remove from the pan and allow to cool.
In a bowl, combine the creamed cheese, horseradish, and a splash of milk. Mix until smooth. Place in a piping bag and top each blini with the creamed cheese mixture, the smoked salmon and a sprig of dill. Finish with a squeeze of lemon juice.
Serve the selection of Canapés on a board or serving plate and enjoy them with a glass or two of wonderfully chilled Fb Chenin Blanc.
Images
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Disclosure & Disclaimer
This post was created in collaboration with Fb Wines. All information and rates are deemed accurate at the time of publication.
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