Friday, 4 April 2014

SMOKED SALMON & HORSERADISH CREME FRAICHE ON POTATO FARLS (Serves 8-10)





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Canapés are a great starter to serve to a large group. These smoked salmon canapés are always popular and go very well with a glass of Champagne!



200ml crème fraîche


1 tbsp horseradish


¼ tsp salt


¼ tsp pepper


1 tbsp chopped fresh chives


Potato farls, grilled


400g Smoked salmon



In a bowl stir together the crème fraîche, horseradish, salt, pepper and chopped chives. Spoon ½ teaspoon of crème fraîche onto each potato farl, then drape a piece of salmon on top, spoon on another ½ teaspoon of crème fraîche and sprinkle with chives. Serve with a glass of Champagne.





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