A colourful canapé idea with not a crumb of bread in sight
There isn’t much I detest more than a canapé spread that is entirely beige. Beige sandwiches, vol-au-vents, sausage rolls, pizza slices, quiche and crisps – all of which are loaded with saturated fat and gluten.
It seems an absolute pity not to make the most of nature’s natural colour scheme all times. Real food is so pretty, with the added bonus of delivering you a wide range of nutrients.
What I love most about these canapés is that a simple unprocessed vegetable is used for the base – no need to think about faffing around with a blini made from gluten-free flour. In a world of replacement gluten-free flour and pastry recipes I think we forget sometimes that just using whole foods as nature intended is a brilliant place to start.
I came up with the idea of these tasty little morsels when thinking of a canapé to serve some friends on arrival when they came round for dinner. Inspiration then variation came from my smoked mackerel & celeriac boats, coupled with the fact I had an open carton of coconut yoghurt left in the fridge.
I’ve mentioned below that you want a tube shaped potato – this is just so you get all your blinis a regulated size. I wouldn’t want any guests getting smoked salmon portion jealousy…
Smoked Salmon with Horseradish Cream on Sweet Potato ‘Blinis’
Ingredients (makes 24)
- 2 x medium sized sweet potato (choose tube shaped potatoes if possible)
- Coconut oil
- 4 tablespoons CO YO coconut yoghurt (or cream cheese, greek yoghurt, soured cream etc. for a dairy alternative)
- 1/2 tablespoon (or to taste) grated hot horseradish (I use English Provender, which is dairy free, just horseradish, rapeseed oil, spirit vinegar and one preservative. Ideally use fresh horseradish)
- Salt and freshly ground black pepper
- squeeze of lemon juice
- 100g of smoked salmon
- Sprigs of Watercress (or herbs of choice, such as parsley or chive to serve)
- Pre-heat oven to 150 degrees C (fan)
- Scrub, peel and slice potatoes into thick discs. Toss with a little coconut oil and salt, then bake in the oven for around an hour or until crispy. Set aside and cool.
- Meanwhile mix the yoghurt with the horseradish, seasoning and lemon juice.
- Blob a little of the yoghurt onto the potato blini, top with salmon and a sprig of green for added colour wow factor.
I’m just starting to get the hang of this photo styling lark and really beginning to enjoy the whole scene setting process. Black or White plate background – which do you prefer?0