Dom’s Smoked Salmon & Cream Cheese Canapes

Name: Dom’s Smoked Salmon & Cream Cheese Canapes
Total time: 40 minutes
Yield: 12
Ingredients: 2 x 320g sheets of ready rolled puff pastry, 35 x 23cm; Drizzle of Mellow Yellow Cold Pressed Rapeseed Oil; Handful of fresh dill; 100g smoked salmon, chopped into 24 bite-sized pieces; 250g tub of cream cheese; 1 large egg, beaten; salt & pepper; squeeze of lemon juice

40 minutes

Great for entertaining over Christmas (but good for any time of the year really) these delicious Smoked Salmon & Cream Cheese Canapes by our good friend (and King of Upside Down Cooking) Dom In The Kitchen are light and crispy with a beautiful balance of flavours. Perfect canapes when you’re chasing something simple yet delicious to feed a crowd. If you want to get ahead you can make and freeze these uncooked on the trays and place directly in the hot oven from frozen (just add an extra 5 minutes to the cooking time).

Bon appetit!

Method

1

Line 2 x large baking trays with parchment and preheat the oven to 200C/180C Fan. Remove the pastry from the fridge and set aside.
2

Drizzle a little oil over the lined baking trays, sprinkle with dill, then season with salt and pepper.
3

Arrange slivers of smoked salmon over the seasoned oil, evenly spacing them out. Use 1 piece of salmon per tart, placing them 4 rows across by 3 rows down. Dollop a spoonful of cream cheese on top of each piece of salmon. Repeat to make 12 more canapes on the second tray.
4

Roll out the puff pastry and cut each sheet into 12 small bite-sized pieces. Lay a piece of pastry over each piece of salmon and cream cheese.
5

Using the back of a fork, press indentations around the edge of each canape to seal. Score a cross diagonally over the top with a sharp knife and then brush with egg.
6

Bake for ten minutes, then turn the oven down and bake for a further 15-20 minutes until wonderfully golden and puffy. Remove from the oven and let the tarts sit on the trays for 5 minutes before flipping them over with a spatula. A squeeze of lemon juice and a sprig of dill before serving is the perfect finishing touch.