Makes around 40 |  Prep 20 mins | No Cook

When I think of a canapé, I immediately think of smoked salmon in some form, and my favourite form is its most simple. Blended with cream cheese, dill and lemon- really classical (and easy!), but topped with toasted pine nuts for an interesting added texture and flavour, their natural buttery-ness works wonderfully.

The smoked salmon spread can keep in the fridge for a couple of days in advance but assembling is best up to an hour before serving.

 

Ingredients.

100g smoked salmon

135g soft cream cheese

10g dill, washed

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1/2 lemon, juice only

50g pine nuts

2 cucumbers, skin peeled, cut in half lengthways, seeds removed with a teaspoon

 

Method.

  1. Dry fry the pine nuts in a pan to toast them, keep your eye on them as their high oil content means they can catch fast. Once sufficiently toasty and golden, remove and set aside.
  2. In a food processor, blend the smoked salmon until smooth.
  3. Add the cream cheese, washed dill, and lemon juice and blend once more.
  4. Spread the smoked salmon mix into the cavity of the cucumbers where the seeds were. (I save some of the spread to go on a bit of toasted rye in the morning!)
  5. Scatter over the pine nuts, evenly distributing. And slice into bitesize pieces. Serve.
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