Beetroot blinis with smoked salmon
Top light, homemade blinis with cream cheese and smoked fish for a pretty and elegant canapé - a perfect party nibble
Chorizo with celeriac remoulade
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 40
Skip to ingredients
- 1 celeriac
- 1-2 tbsp mayonnaise
- juice 1 lemon
- 3 tsp Dijon mustard
- 40 slices of chorizo
Nutrition: per canapé
- kcal37
- fat3g
- saturates1g
- carbs1g
- sugars1g
- fibre1g
- protein2g
- salt0.2g
Method
step 1
Peel and coarsely grate the celeriac and mix with the mayonnaise, lemon juice and Dijon mustard. This can be made a day ahead and chilled. To serve, put 1 tsp of the celeriac mixture onto individual thin slices of chorizo, making 40 in total. Fold the chorizo over to encase the remoulade and secure with a cocktail stick.
