Make your party the talk of the town with our great New Year’s Eve canapé recipes…
Smoked salmon bruschetta
450g salmon fillets, cooked
225g smoked salmon, diced
1 head roasted garlic or 1 raw clove garlic, minced
15ml lemon juice
30ml capers, well-drained
30ml each of chopped fresh basil and chives
15ml each of fresh thyme and rosemary
24 slices of crusty bread, lightly toasted
24 thin quarter lemon slices
Flake cooked salmon fillets into small pieces. Gently mix with smoked salmon pieces.
Place mayonnaise in small bowl. Squeeze roasted garlic into mayonnaise and blend in with lemon juice.
Toss fish with mayonnaise, capers and herbs. Taste and adjust seasonings with salt and pepper.
Spoon mixture on each piece of bread and garnish with herbs and very thin lemon slices.
Mini caesar salads
1 garlic clove
1 little gem/cos lettuce, finely shredded
3-4 anchovies (either tinned or from a jar, preferably unsalted) drained and chopped
30g parmesan cheese, grated
4-5 tbsp of olive oil
Juice of 1 lemon
1 egg (optional)
3 tbsp sour cream
salt and pepper
15-20 canapé bases (either buy ready cooked mini croustades or vol-au-vents or make your own mini bread discs by cutting rounds in slices of bread with a pastry cutter, brushing them with olive oil and baking in the oven at 180C/350F/Gas 4 for 10-15 minutes or until golden brown)
Rub mixing bowl with garlic. Shred the lettuce very finely, add the chopped anchovies and the grated cheese.
For the dressing mix one raw egg yolk (optional), the olive oil, the sour cream and a dash of lemon juice. Stir into the lettuce.