Smoked Trout and Cream Cheese Canapes These little cold smoked trout bites are perfect for serving with drinks at parties. Theyโre so effortless to make meaning you can spend longer with your guests.
Ingredients
Makes 16
100g smoked British trout
180g tub cream cheese
Juice of half a lemon
16 savoury crackers or biscuits
1 pack of cooked beetroot, grated
Parsley, finely sliced red onion and capers for decoration
Method
Tip the cream cheese in a bowl mix well with enough lemon juice to taste.
Pipe the cream cheese onto each cracker using a star nozzle, or if preferred spread on a layer with a butter knife, until all the crackers are used up.
Using a teaspoon, top each cracker with a little grated beetroot.
Slice 16 strips of trout then curl over a strip of smoked trout per cracker.
Decorate each canape with a piece of red onion, a caper and small sprig of parsley.
