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
Lemon juice to taste
2 strips (30x6cm) smoked salmon
12 pastry cases
12 sprigs fresh chervil
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.