These smoked salmon and cream cheese canapés have a little fiery kick thanks to the addition of wasabi paste. They’re quick to make, simple and ideal for serving at a cocktail party.
- Lay the smoked salmon slices on clingfilm so they overlap to make a 25x18cm rectangle.
- Mix the soft cheese with the wasabi paste. Spread over the salmon, then roll up, lengthways, using the clingfilm to avoid tearing. Wrap in the clingfilm and freeze for 30-40 mins to firm up.
- Unwrap, trim the ends, then slice into 12 rounds. Dot with a little wasabi, then top with the pared zest of a lemon and squeeze over the juice.
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