Ah, cocktail hour.
I love it, you love it, we all love it. But, as any good hostess knows, don’t feed your guests and cocktail hour will degenerate into the rocky horror show faster than you can say canapé.
However, the world of canapés can be fraught with danger. Everything can look so horribly fiddly, hard to make, and generally off-putting.
Well, canapés honestly don’t have to be complicated. One of the simplest beginner’s canapés is the gorgeous and traditional Russian blini – little buckwheat pancakes simply topped with a spoonful of crème fraîche and a little bit of caviar.
The recipe below is actually for two varieties of canapés designed to be served together – based on the traditional Russian canapé but with the twist that all ingredients are from the good old British Isles, and don’t cost an absolute fortune.
If you are looking for something simple, impressive and bang on trend (all fresh British ingredients, daaaahling) you could do worse than make these. They are easy, I promise, and your guests will love them*
*Unless your guests do not like fish, in which case they will not love them at all, so please bear this in mind.
This recipe will make 36 canapés, of two varieties – half Scottish Smoked Salmon and Chive blinis, and half Salmon Caviar and Crème Fraîche blinis. They can be made up to a few hours in advance, and will take no longer than half an hour to make, depending on how good you are with slightly fiddly stuff.
What you will need:
1 packet of canape blinis (these are widely available in Supermarkets – I use the Waitrose ones, as above. They are found in the section with the smoked salmon, and are usually sold in packs of 36. Don’t ask me why.)
1 small pot of Crème Fraîche (I actually used the half fat variety and honestly couldn’t tell the difference!)
1 small pot Salmon Roe (sold as ‘Salmon Caviar’ – widely available in supermarkets.
1 pack fresh chives, finely chopped (use some scissors if you like, it’s much easier)
To assemble the blinis:
- Take a blini in one hand, and pop a teaspoon of crème fraîche onto the top of the blini.
- Spoon a few salmon roe on the top of the crème fraîche.
- Using your fingers, gently pop a few strands of chives on the top, and place onto a plate.
- Repeat with half the blinis.
To assemble the blinis:
- As before, take a blini in one hand and pop a tiny amount of crème fraîche onto the top of the blini – slightly less than you used for the salmon caviar variety.
- Using your fingers, carefully tear off a small piece of smoked salmon, and lightly fold it onto the top of the blini. The crème fraîche in this case just helps it stick onto the top of the blini.
- Pop a sprinkling of chives on to the top, just as you did before!
Finally, assemble them both on a plate. These can be made in advance and kept loosely covered in the fridge. About fifteen minutes before serving, take them out of the fridge to bring them to room temperature.
Serve with a big smile and some delicious Prosecco.
See, how easy was that? See you tomorrow!
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