Category: Canapés/nibbles

Canapes: Cheese straws with walnuts and honey

Published on by Hanna3 Comments

If it is up to my best friend to decide, I would serve these all the time. Of course, I really like them too.

 

Cheese straws with walnuts and honey

1 roll puff pastry

blue cheese (I chose a Danish one, but Stilton works fine)

walnuts, chopped

acacia honey

Cut 2 10cm-strips off the roll of puff pastry. Place on a baking sheet. On the short side of the rectangles, slice into 1 cm wide strips. Keep them close together and crumble the blue cheese on top, sprinkle some walnuts and coil some honey over it. Place in the middle of a 200 centigrade over until golden, it takes about 10 minutes. Serve while still warm.

Canapes: salmon rolls

Published on by Hanna2 Comments

This is a real classic Swedish canape! You can substitute the salmon with smoked ham if you want a meat version.

Salmon rolls to the left, aubergine and caviar on flatbread to the right

 

Salmon rolls

8 soft wheat tortillas (1 packet)

200 grams cold smoked salmon

100 ml creme fraiche

fresh grated horseradish

salt and pepper

Mix the creme fraiche with some horseradish to your taste, season with salt and pepper. On each tortilla, spread a thin layer of the creme fraiche mixture. Cover it with salmon, but make sure it doesn’t hang out anywhere. Roll the tortillas tightly and place with the opening down on a plate. Cover with cling film and store in the fridge until it’s time to serve them. When serving them, slice them into 1,5 cm slices and put on a plate.

 

Canapes: aubergine with caviar

Published on by Hanna1 Comment

This is a recipe from Tina Nordström, a famous TV chef in Sweden.

Aubergine canape with caviar

1 aubergine

olive oil

1/2 jar caviar (it is salmon caviar in the original recipe but any other kind will do)

1/2 red onion, finely chopped

1/2 bunch of dill, chopped

Peel the aubergine and slice into 1/2 centimeter wide slices. Heat up olive oil in a frying pan, medium heat, and fry the slices until soft and golden. You need quite a lot of olive oil for this. When done, let cool and then chop them up. Mix the aubergine with the other ingredients, put in the fridge until cool and serve on baguette or crisp bread.

Canapes: Skagenstyle prawn salad on endives

Published on by Hanna1 Comment

In sweden this Skagenröra, prawn salad is a classic starter on buttered toast, but works as a canape on endives (chicory) too. You can use the green ones if you like, I just thought it looked pretty with the red endives. 🙂

Skagenstyle prawn salad on endives

1 endive

100 grams fresh peeled prawns

4 tbsp mayonnaise (I used Hellman’s)

3 tbsp creme fraiche

1/2 lemon, juice from

1/2 bunch dill, chopped

Take all the leaves of the stem of the endive, rinse, let dry and place on a plate. Chop the prawns roughly, chop the dill finely and mix together with creme fraiche and mayonnaise. Squeeze the lemon juice over it and stir. Season with salt and white pepper if you want. Place a teaspoon-ful on the leaves. Use a small lemon wedge for decoration. (Take a lemon slice and cut it into 8 wedges).

N.B. Skagen is a seaside town in Denmark, known for its fishing harbour, its amazing lights and the Skagen painters. Visit sometime, it’s lovely!

Canapes: cherry tomatoes with feta crème

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Easy (but a little bit fiddly) summery canapes! The recipe is from this Swedish food blogg, I have changed it slightly and translated it to English.

Cherry tomatoes with feta crème

20 cherry tomatoes

200 ml drained greek yoghurt

1/2 block of feta

1 clove garlic, pressed

fresh basil

salt & pepper

Cut the tomatoes into halves and take out the seeds. Crumble the feta into a bowl and mix with yoghurt, garlic and chopped basil, season to taste. Fill the tomatoes with the mixture and decorate them with whole leaves of basil.