Canapés

Tuna Canapés

1 x 200g/7oz can tuna

2 tablespoons Thick Mayonnaise 

5 slices of bread, each cut into 4 x 4 cm rounds and toasted

Caviar canapés

5 slices of bread, each cut into 4 x 4 cm rounds and toasted

50g/2oz butter

100g/3½oz caviar

1 lemon

2 hardboiled eggs, chopped

Smoked salmon canapés

5 slices of bread, each cut into 4 x 4 cm rounds and toasted

50g/2oz butter

200g/7oz smoked salmon, thinly sliced

1 lemon (optional)

Smoked trout or smoked eel canapés

5 slices of bread, each cut into 4 x 4 cm rounds and toasted

50g/2oz butter

200g/7oz smoked trout or smoked eel fillet, finely chopped

1 lemon

Tuna canapés

Drain the tuna, place in a bowl and mash well with a fork. Stir in the mayonnaise until thoroughly combined, then spread the mixture on the rounds of toasted bread.

Caviar canapés

Spread the rounds of toasted bread with butter and spoon a little caviar on top. Squeeze 2 drops of lemon juice on to each canapé and top with the hard-boiled eggs. Halved quail’s eggs may be used for this recipe.

Smoked salmon canapés

Spread the rounds of toasted bread with butter and place the sliced smoked salmon on top. If you like, sprinkle each canapé with a few drops of lemon juice. Note: You can also sprinkle the canapés with a little finely chopped spring onion on the butter before adding the smoked salmon.

Smoked trout or smoked eel canapés

Spread the rounds of toasted bread with butter and top with the smoked trout or smoked eel fillet. Sprinkle 2 drops of lemon juice on each canapé.

Each recipe serves 20