Recipe: Melbourne Cup canapes

JANE AND JEREMY STRODE
Last updated 05:00 06/11/2012
salmon
EASY BET: Smoked salmon canapes.

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There are no sure things when it comes to the Melbourne Cup, except that by the time the big race rolls around this evening, the punters you are watching it with will be a little peckish. Keep them happy with these easy canapes, which will be great with a glass of bubbly whether your horse comes in or not.

SMOKED SALMON CANAPES

One thin baguette (French stick)

Sour cream or creme fraiche

Smoked salmon

Salmon roe

Freshly ground white pepper

Sea salt

Slice baguette into 5mm-thick slices. Place them on a tray and drizzle with a small amount of olive oil and season. Toast in a moderate oven for five minutes or until crisp and the edges have begun to turn golden. Remove and allow to cool. Cut into rounds. (These toasts can be used for a variety of other canapes and store well in an airtight container.)

Spread each toast with a little sour cream or creme fraiche. Cut slices of smoked salmon in half and twist around your finger to fit neatly on top of toast and achieve some height. Place a small dollop of sour cream on top and garnish with salmon roe. Season with white pepper and sea salt.

Other ingredients that go really well with smoked salmon and can be incorporated into these canapes - by either mixing into the sour cream or creme fraiche, using as a garnish on top or substituting for the toast - include dill, capers, boiled and finely chopped eggs, cucumber, chives, lemon and beetroot.

- Sydney Morning Herald

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