Capsicum's Festive Season Canapés
With around three weeks to go before we all sit down with friends and family for that traditional festive lunch or dinner, the pressure is on to come up with nibbles that are not only easy and quick to make but will also impress your guests and keep hunger pangs at bay while that turkey roasts in the oven.
We asked the experts at Capsicum Culinary Studio to share the recipes for their favourite festive season canapés and this is what they sent us.
Durban Campus Chef Bradley Wright's Smoked Salmon and Caviar Canapés
Ingredients
1 packet of wholewheat melba toast
110g smoked salmon
50g caviar (Black is ideal, but red is nice as well
4 heaped tablespoons cream cheese
A squeeze of fresh lemon
2g chives, finely sliced
Salt to taste
Fresh dill sprigs for garnish
Extra virgin olive oil
Method
In a small bowl, blend the cream cheese until smooth. Add lemon juice, chives and salt to taste, and mix well until well combined.
Roll the smoked salmon lengthwise and slice into 2½cm rolls.
Arrange the toasts on a serving plate and carefully distribute the cheese blend onto each toast. Place a roll of the smoked salmon on top of the cheese, then gently spoon the caviar around the salmon. Garnish with fresh dill and a very light drizzle of extra virgin olive oil
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