1. Set the oven to 200 degrees

2. Slice the bread into pieces the width of a £1 coin, then cut into bitesized pieces. If using the Ole & Steen loaf, I get three per slice.

3. Put the bread into a glass bowl, lather in olive oil, salt & pepper and mix to combine. Transfer to a baking tray, leaving a little room between each slice.

4. Bake, turning once, for around 10 minutes or until crispy and starting to smell; remember they will continue to cook once out of the oven. Leave aside to cool. These can be stored in an airtight container for unto 3 days.

5. Meanwhile, cut the salmon into slices and roll it into little 'sleeping bags'.

6. When the bread has cooled, fill a piping bag with a small star nozzle with the crème fraîche. Pipe a little onto each morsel of bread, then position a salmon roll on top.

7. Squeeze on a little lemon, before placing a sprig of dill on each canapé and serving to your guests.

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Smoked Salmon Canapés

SERVES:

Makes 25

200g Smoked Salmon 


200ml Crème Fraîche (Isigny is my favourite) 


Rye Bread 


Olive Oil 


Salt & Pepper


Dill & Lemon juice, to garnish 

If you haven't tried the Royal Fillet of Salmon by Forman & Field, please give yourself a Christmas treat; there's nothing quite like it, you can buy it from their website here: www.formanandfield.com/product/h-forman-son-royal-fillet/

Ole & Steen Cornflake bread is my favourite for this recipe, but any rye will do.

You can find the link to my YouTube video for this recipe here:

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Smoked Salmon Canapés