Festive Canapés… perfect if you are planning on throwing a dinner party!
Lake District Hotels Blog
Lake District Hotels Blog
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Ingredients

  • 20 portions
  • 80 g of chicken liver
  • 20 g of foie gras
  • 8 bacon rashers, unsmoked, streaky, finely chopped
  • 150 g of shallots, finely chopped
  • 8 garlic cloves, chopped
  • 50 ml of port
  • 50 ml of sherry
  • 50 ml of brandy
  • 1/2 tsp of pink salt
  • salt
  • 500 g of butter, cold and cubed
  • 2 tbsp of crème fraîche
  • 100 g of smoked bacon, thinly sliced
  • In a dry, non
  • 1 hour Fry the bacon until crisp, crush the bacon with your hands and reserve
  • 20 g of sugar
  • 2 tsp of lemon zest
  • 500 g of organic Scottish salmon fillet, pinboned and skinned
  • 700 ml of olive oil
  • 10 g of maille wholegrain mustard
  • 80 g of dark muscavado sugar
  • 30 g of maille Dijon mustard
  • 8 g of salt
  • 90 g of horseradish sauce
  • 400 g of Greek yoghurt
  • 1 pinch of salt
  • 55 g of flour
  • 40 g of unsalted butter
  • 2 eggs Ingredients – Cream cheese and herb filling
  • 200 g of cream cheese, softened
  • 1 tbsp of chopped chervil
  • 1 tsp of chopped chives

Instructions

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