Smoked Salmon and Oatcake Canapés
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| Serves | 14 Smoked Salmon and Oatcake Canapés |
| Prep time | 10 minutes |
| Allergy | Egg, Fish |
| Meal type | Appetizer, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen Burns-Booth |
These Smoked Salmon and Oatcake Canapés are perfect when served with a glass of champagne for a special occasion.
Ingredients
- 14 rough oatcakes
- 50ml creme fraiche
- 4 hard boiled eggs, peeled and sliced
- 150g smoked salmon
- 1/2 onion, peeled and thinly sliced
- parsley, chopped (to garnish)
- 1 lemon, cut into small slices
Note
These Smoked Salmon and Oatcake Canapés are perfect when served with a glass of champagne for a special occasion.
Directions
| Step 1 | Spoon the crème fraiche over each oatcake and then top with a slice of boiled egg. |
| Step 2 | Shred the smoked salmon so it is in small pieces and add the thinly sliced onions to it. Divide it between all the oatcakes, spooning it on top of the crème fraiche and sliced egg. |
| Step 3 | Place all of the Smoked Salmon and Oatcake Canapés on a large platter and scatter the chopped parsley over the top and serve with the lemon slices. |