Belfast Telegraph

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Recipe: Croustades of smoked salmon roulade

Shu head chef Brian McCann shows how simple canapés can be made into the main meal for easy entertaining.

What you'll need

25g smoked salmon, finely diced

100g Philadelphia cream cheese or any other good quality brand

1 tsp finely chopped chives

Cayenne pepper

Lemon juice to taste

2 strips (30x6cm) smoked salmon

12 pastry cases

12 sprigs fresh chervil

MAKES 12

Mix the diced salmon with the cream cheese.

Add the herbs, season with salt and cayenne and a few drops of lemon juice.

Place in a piping bag fitted with a plain nozzle. Pipe in a straight line down the length of the salmon slices.

Roll them round in clingfilm and chill well.

Slice on the diagonal and place two pieces of salmon in each pastry case.

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