Festive Canapés with Daylesford Cookery School - The Wild Rabbit

Name: 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 sider 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

thewildrabbit.co.uk

It is the time of year for cocktails by the fire, warm canapés and indulging in festive flavours.

View full recipe on thewildrabbit.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thewildrabbit.co.uk.

Share this recipe:

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 sider 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