Canapé suggestions

banner
Appears in
Katie Stewart’s Cookbook
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About
Use bite-sized squares of mini melba toast, small cocktail pumpernickel and rye bread or rounds cut from a French loaf. All will stand up to a variety of toppings without becoming soggy. Prepare ahead, cover with cling film and leave in a cool place until ready to serve.
  • Soften 8oz (225g) fresh cream cheese to a spreading consistency with 2 tablespoons lemon juice. Then fork in contents of a 3½oz (100g) jar lumpfish caviar. Drop generous teaspoonfuls on mini melba toasts.
  • Generously spread your own kipper pâté or taramasalata on buttered rounds of French bread. Spicy liptauer cheese and teewurst, a German spreading sausage, are also good. Garnish some with a sprinkling of chopped parsley and the others with paprika.
  • Trim slices of smoked salmon to fit thin slices of pumpernickel spread with unsalted butter, then cut in bite-sized pieces. Or place wafer thin slices of Westphalian or Parma ham on rye bread.
  • Soften 8oz (225g) fresh cream cheese to a spreading consistency with single cream and season with salt and freshly milled pepper. Drop generous spoonfuls on pumpernickel and top with chopped smoked salmon, black lumpfish caviar and chopped chives. Arrange on a serving plate in alternating colours of pink, black and green.
  • Squeeze the contents of a chub pack of smoked buckling pâté or smooth liver pâté into a large piping bag fitted with a star nozzle. Pipe on to lightly buttered rounds of pumpernickel – the flavour combination is delicious. Top some with sieved hard-boiled egg yolk and the others with chopped egg white.
  • Spread mini melba toasts lightly with butter, then top with pieces of marinated kipper and a slice of pickled onion.