Trio of Fish Canapés

Name: Trio of Fish Canapés
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 8
Ingredients: 2 slices sourdough bread, crusts removed; 150 mL (5fl oz) soured cream; 1/2 tsp Dijon mustard; 1/2 tbsp finely chopped dill, plus extra sprigs to garnish; 1 tsp. hot horseradish cream; Finely grated zest of 1 lemon; 1/2 tbsp gin; 2 large, thin slices rye bread, each cut into 8 bite-sized squares; 100 g (3 1/2oz) gravadlax, cut into small strips; 16 ready-made cocktail blinis; 100 g (3 1/2oz) smoked salmon, cut into small strips; 2 balls cooked baby beetroot, diced; 125 g (4oz) smoked trout, broken into pieces; 1/4 cucumber, deseeded and diced

These hand-around fish canapés are a deliciously light start to any meal.

By The GH Kitchen TeamPublished: 21 December 2009

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Food, Cuisine, Dishware, Serveware, Tableware, Ingredient, Dish, Plate, Meal, Garnish,

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Yields:

Prep Time:

25 mins

Cook Time:

2 mins

Total Time:

27 mins

Ingredients

2 slices sourdough bread, crusts removed
150 ml (5fl oz) soured cream
1/2 tsp Dijon mustard
1/2 tbsp finely chopped dill, plus extra sprigs to garnish
1 tsp. hot horseradish cream
Finely grated zest of 1 lemon
1/2 tbsp gin
2 large, thin slices rye bread, each cut into 8 bite-sized squares
100 g (3 1/2oz) gravadlax, cut into small strips
16 ready-made cocktail blinis
100 g (3 1/2oz) smoked salmon, cut into small strips
2 balls cooked baby beetroot, diced
125 g (4oz) smoked trout, broken into pieces
1/4 cucumber, deseeded and diced

Directions

1. Step 1
  Grill sourdough slices until golden. Cool. Cut each into eight bite-sized squares.
2. Step 2
  Divide the cream among three small bowls. Stir the mustard and dill into the first, the horseradish cream into the second and the lemon zest and gin into the third. Cover and chill until needed.
3. Step 3
  To assemble the gravadlax canapés: arrange the rye bread squares on a serving plate and top with mustard and dill cream, gravadlax and a sprig of fresh dill. Per gravadlax canapé 26cals, 1g fat (0.5g saturates), 2g carbs (0g total sugars)
4. Step 4
  To assemble the smoked salmon canapés: arrange the blinis on a serving plate and top with horseradish cream and smoked salmon. Garnish with the diced beetroot. Per smoked salmon canapé 41cals, 2g fat (1g saturates), 3g carbs (0g total sugars)
5. Step 5
  To assemble the smoked trout canapés: arrange the sourdough squares on a serving plate and top with the lemon and gin cream and pieces of smoked trout. Garnish with cucumber. Per smoked trout canapé 32cals, 1g fat (0.5g saturates), 3g carbs (0g total sugars)

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time