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These canapés are seriously good looking and tasty, and will leave your guests with no doubt about your capabilities in the kitchen. This selection of three includes two easy to prep options, a roasted butternut soup shots and a smoked trout pate, and a third slightly more involved recipe of mini-croque madams. The latter looks amazing and is well worth the extra effort to wow your guests.
Serve this soup in shot glasses decorated with drops of the vibrant parsley puree for a wonderfully warming winter canape, or in espresso cups if you want it to serve it at the table.
1 small butternut squash – weighing about 900g
3 tbsp olive oil
4 cloves garlic, 2 whole, unpeeled and 2 finely chopped
2 sprigs of thyme
salt and freshly ground black pepper
1 onion, finely chopped
1 carrot, finely sliced
1 sticks celery, finely sliced
5 tbsp freshly chopped sage
1 litres hot vegetable stock
For the parsley purée:
1 bunch flatleaf parsley, roughly chopped
1 clove garlic, crushed
30g/1oz parmesan, finely grated
100ml/3½fl oz extra virgin olive oil
lemon juice, to taste
Make the parsley purée: place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper.
I used local Morzine trout from the farm across the road from one of our chalets. It has a really smoky flavour which comes through in the paté, but any smoked trout you can get in a supermarket will be fine.
Makes about 24 pieces
150g smoked trout
200g tub soft cheese
1 tbsp crème fraîche
Juice half a lemon
Small bunch dill chopped and a few sprigs to garnish.
3 slices of wholemeal sandwich bread
1 tablespoon olive oil
These are quite a faff to make but look amazing and are a massive crowd pleaser! The béchamel can be made a day or two in advance or even frozen.
150g grated Gruyère cheese
8 slices white sandwich style bread
1 tablespoon all-purpose flour
120ml whole milk, warmed in a pan or microwave
1/4 teaspoon salt, plus more as needed
Pinch ground nutmeg
100g thinly sliced cooked ham
16 quail eggs
2 tablespoons vegetable oil
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