Smoked salmon and cream cheese canapés have always been hugely popular appetisers at my parties. If you don’t want to make the choux buns for this recipe, (especially if you are tight for time) you could use ready made blini’s.
Sometimes the most simple items we make at Christmas, go down the best with people. During Christmas there are so many great offers on smoked salmon, so I always feel obliged to take advantage. The best being Scottish smoked salmon, but I would have to say that with my husband being Scottish!
SMOKED SALMON AND CREAM CHEESE CANAPES ingredients
- 60g Strong plain flour with ½ tsp salt
- 2 Eggs
- 150ml Water
- 50g Butter
- Smoked salmon cut into small pieces
- Tub of cream cheese, taken from the tub and beaten slightly to make smooth
- Dill or Parsley to decorate
- Lemon wedges (optional)
SMOKED SALMON AND CREAM CHEESE CANAPES Method
Preheat the oven to 200 degrees centigrade. Pour the water in a saucepan, and add the butter. Bring it to a moderate heat. When the butter has melted and come to the boil, remove the pan from the heat, then add the flour. Stir fast and well, I prefer to use an electric hand whisk, until it goes into a ball of firm dough. Put the dough in a large bowl and allow it to cool for around 10 minutes. Placing it into a separate bowl helps cool it properly.
Add one egg at a time into the dough, making sure you stir well (or use your electric whisk) to incorporate each egg before you add the next. Line a baking tray with parchment or silicone sheeting. Place the dough in a piping bag and pipe small amounts of walnut sized dough onto it.
Cook for 10 minutes, then increase the temperature in the oven to 220 degrees centigrade and bake for between 15 minutes. They should be crisp and golden. Ensure you pierce the side of each choux bun to let the steam out. Let them completely cool on a rack.
Once the choux buns are properly cooled, cut the tops off. I discard them as I like the open top look of these canapés. Inside each bun, fill with some cream cheese, then place the salmon on top, along with a garnish of parsley or dill. I like lemon wedges on the side too, so that people can squeeze a little over if they want.
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