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; ½ tsp Dijon mustard; ½ tbsp finely chopped dill, plus extra sprigs to garnish; 1 tsp. hot horseradish cream; Finely grated zest of 1 lemon; ½ tbsp gin; 2 large, thin slices rye bread, each cut into 8 bite-sized squares; 100 g (3½oz) gravadlax, cut into small strips; 16 ready-made cocktail blinis; 100 g (3½oz) smoked salmon, cut into small strips; 2 balls cooked baby beetroot, diced; 125 g (4oz) smoked trout, broken into pieces; ¼ cucumber, deseeded and diced

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

By The Good Housekeeping Cookery TeamPublished: 21 December 2009

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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
½ tsp Dijon mustard
½ tbsp finely chopped dill, plus extra sprigs to garnish
1 tsp. hot horseradish cream
Finely grated zest of 1 lemon
½ tbsp gin
2 large, thin slices rye bread, each cut into 8 bite-sized squares
100 g (3½oz) gravadlax, cut into small strips
16 ready-made cocktail blinis
100 g (3½oz) smoked salmon, cut into small strips
2 balls cooked baby beetroot, diced
125 g (4oz) smoked trout, broken into pieces
¼ 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)

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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