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Jade Greenhalgh's smoked salmon and wasabi canapés recipe

Jade Greenhalgh's smoked salmon and wasabi canapés recipe

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If you're looking for a new Christmas canapé idea, look no further. Smoked salmon and cream cheese is a classic festive flavour combo, but we've added a little heat with wasabi paste and zingy lime. Wrapped in a little boat shape and secured with a cocktail stick, these party food bites are super-simple, yet so attractive. See method

Ingredients

  • 1 lime, zested plus 1 tsp lime juice
  • 4 tbsp soft cheese
  • 2 tsp wasabi paste
  • 1 cucumber
  • 100g pack smoked salmon
  • cocktail sticks
  • 4 fresh chives, finely chopped
High in protein and high in vitamin D

Each serving contains

  • Energy

    165kj
    39kcal     2%

  • Fat

    3g 4%

  • Saturates

    1g 5%

  • Sugars

    1g 1%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 1.2g Protein 2.8g Fibre 0.3g

Method

  1. In a bowl, mix the soft cheese, wasabi paste and lime juice until smooth and creamy. Trim the cucumber and slice diagonally into 10 thin slices. Gently bend each slice into a curved boat shape, then spoon a little of the wasabi cheese into the centre of each slice.
  2. Divide the smoked salmon into 10 small rolls and place on top of the cheese. Use a cocktail stick to skewer through both sides of the cucumber to hold the boat shape in place and keep the filling secure.
  3. Arrange on a serving platter and keep chilled and covered for up to 2 hrs. Top each canapé with a few chives and a little lime zest to serve.

See more Canapé ideas

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