Festive Canapés with Daylesford Cookery School - The Wild Rabbit

Ingredients

• 1 small baguette, thinly sliced into 12 pieces
• 1 tsp of olive oil
• sea salt and pepper
• 200g cooked salmon fillet, or the equivalent weight of hot smoked salmon or trout
• 1⁄2 banana shallot, finely chopped
• 2 tsp capers, finely chopped
• grated zest and juice of 1⁄2 lemon
• 1 tbsp finely chopped parsley
• 50g caster sugar
• 50ml apple cider vinegar
• 25ml white wine
• 1 tsp sea salt
• 1/3 medium cucumber, halved lengthways, seeds removed and finely sliced
• finely chopped parsley or dill
• crème fraîche
• 2 rashers of streaky bacon
• 10-12 large pitted prunes
• 60g crumbly blue cheese, such as Daylesford Blue