Fresh, creamy canapés full of flavour: smoked salmon, boiled egg, and prawns over a smooth cheese cream on crisp little toasts. Easy to prepare and spectacular on any party table. Makes 12–16.
Ingredients
12–16 slices of sandwich bread, toasted, or canapé bases; 150 g smoked salmon; 150 g cooked peeled prawns; 3 eggs; 150 g cream cheese; 2 tbsp mayonnaise; 1 tsp lemon juice; fresh or dried dill to taste; a few thin cucumber slices (optional); a drizzle of olive oil; salt and black pepper to taste.
Method
Boil the eggs for 9–10 minutes from when the water starts to boil, cool them immediately in cold water, peel, and chop finely. If the prawns are large, cut them into small pieces, keeping a few whole for decoration. Mix the cream cheese with the mayonnaise, lemon juice, a little dill, pepper, and a pinch of salt, then fold in the chopped egg gently until you have a creamy filling. If using sandwich bread, cut each slice into circles, squares, or triangles and toast lightly so the bases stay firm. Spread a little of the egg and cheese cream over each base. Add a small portion of smoked salmon on top, folding it slightly to give it volume. Finish each canapé with a prawn or a few prawn pieces, a little dill, a thin cucumber slice, or a few drops of lemon. Chill the canapés in the fridge for 15–30 minutes so they are nicely fresh, arrange on a tray, and serve cold.
Tips
The egg cream can be made ahead and kept in the fridge — assemble the canapés shortly before serving so the bread does not go soggy; for a more elegant presentation, use rye bread, blinis, or little tartlet cases as the base.
