SMOKED SALMON CANAPES

Simple canapés such as olives in oil, high quality ready salted nuts or ready salted crisps, crunchy vegetables and dips such as basic hummus or guacamole are fine if made from fresh ingredients or bought. (Check the side of the packs for contents to make  sure)  One gluten free item I recommend is gluten free crackers – available from the gluten free section of most large supermarkets and delis. Because crackers are meant to be crispy they don’t need the gluten to provide a spongy element. People tell me these crackers are indistinguishable from other types.  Whenever I serve this simple canape the plate is always cleared.

Ingredients

 For 8 people  

1 packet gluten free crackers – round or square (you need 16 medium size crackers)  

1 pack full or half fat cream cheese  

1 pack good quality smoked salmon  

And one or more of the following to decorate :-

i) 1 small red pepper finely chopped and lightly marinaded for a couple of hours in olive oil and red wine or balsamic vinegar

ii) jar of green olives stuffed with pimento peppers (usually gluten free but check side of bottles and jars for contents)

iii) 4 small spring onions mixed with the flesh of 4 ripe cherry tomatoes (pips removed) finely chopped

METHOD

Arrange the crackers on a large plate. Spread generously with the cream cheese.  Arrange the smoked salmon artistically on top. At the last moment, drain the excess liquid from the peppers, olives (my favourite) or spring onions and use to decorate the top of each biscuit. Serve.

 Note: Do not prepare more than half an hour in advance as if left out for too long cream cheese tends to acquire a cracked, dry texture and appearance.