Smoked salmon canapés
Be the first to rate this recipe
- 2 slices Schneider Brot German Rye Bread
- 15g butter, softened
- 3 tsp soured cream
- 40g Extra Special Scottish Smoked Salmon
- Chopped chives, to garnish
Cut 6 x 3.5-4cm hearts, rounds or squares from the bread and spread thinly with butter.
Top each with 1/2 tsp soured cream and a little salmon. Garnish with chives and a sprinkling of freshly ground black pepper.