These canapés were produced on a regular basis by a great friend, and it was always popular. One day I asked her how she made it.
It was ludicrously simple as she described it – so simple in fact – that I feared it would be impossible to replicate. But I tried it myself, and, much to my surprise, I found I could succeed at it as well.
I think there are, though, four secrets.
- The bread, although bog standard, sliced brown, should be fresh.
- You need to cut off the crusts.
- And you need to be generous with the smoked salmon.
- The butter must be at room temperature.
Here’s what to do to make the smoked salmon canapés
For six people
- 6 slices bog-standard, sliced brown bread
- 400g/14 oz smoked salmon – she and I use John Ross’s
- 1 lemon
- butter for spreading, at room temperature
- freshly ground black pepper
- spread the bread with the butter.
- pile the salmon over it.
- cut off the crusts – put any slivers of salmon that you have cut off, back on with their brethren
- cut into squares approximately 2″/5 cm square
- squeeze the lemon over and grind over the pepper
- serve immediately – or you can make up to an hour ahead, and cover with moistened kitchen paper to stop them drying out.
This post is dedicated to Isabella Cunynghame, with thanks.