Salmon Canapes

From issue #0. October, 2024
    Salmon Canapes

    These salmon blini are a show-stopper. Full of colour and flavour, they are the perfect bite-sized addition to your next soiree. 

    Makes: approximately 50 blinis

    INGREDIENTS

    1 packet Marcel’s blinis
    2 Aoraki Salmon Spreads 180g (Zingy or Zesty)
    2 Aoraki Cold Smoked Salmon Slices 180g
    Micro greens to garnish

    METHOD

    Arrange the blini on a platter and spread each one with the salmon spread.

    Cut the salmon slices into quarters then pleat each one and place on top of the blini followed by the micro greens for garnish.

    Serve immediately.

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    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.