We have enjoyed so many canapés this year that we
will be preparing a couple of them for Christmas day, and we suggest that you
think back and do the same. Keep it simple and preferably prepare the day
before. Our favourites have been prawn tempura with chilli dipping sauce and
something with smoked trout and salmon, perhaps gravadlax, which can be made a
week ahead
200g smoked trout pieces – 150g good
rich cream cheese - 2 t finely chopped chives – 2 t finely chopped dill –
freshly ground black pepper - salt to taste
Then 200g smoked trout ribbons – 1
ripe avocado – juice of a lemon – lemon or lime – watercress – savoury biscuits
Blend the first 6 ingredients together, then taste
and season with salt if necessary. Put a spoonful of the trout paté into one
end of a 5 cm strip of trout and roll up. Fix with a toothpick until they stay
rolled up, then remove.
Serve two or three each on a plate decorated with
2 slices of avocado that have been dipped in lemon, a slice of lemon or lime
and some watercress. Add two or three good savoury biscuits like Woolworth’s Rosemary
and Olive Oil crackers
© John & Lynne Ford, Adamastor & Bacchus 2018
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