This elegant and savoury salmon canapé is a classic at my house parties as it is easy to make, possible to prepare in advance and always a success. The combination of smoked salmon, crème fraiche, and chives is also classically Swedish. So, what can go wrong? The trick here is to work with chilled puff pastry as it quickly becomes sticky. But even if it does, the result will be perfect.

Serves: 13    Total time: 40 min

INGREDIENTS

Prep 25min
Cook 15 min

200 g smoked salmon
5 tbsp light crème fraiche
Handful chopped chives
1 banana shallot finely diced
Black pepper

METHOD

Layer up the salmon slices and cut them into squares. Finely chop the chives and banana shallot. Add the salmon, chives, and onion to a bowl together with the crème fraiche and season with black pepper. Mix by hand.

Take out the puff pastry sheet from the fridge and roll it out. Cut it into approximately 26 squares.

Release the puff pastry square from its baking paper backing and add a small amount of salmon on top. Fold the four ends to the centre to form a parcel. Do the same with the rest of the squares. Puff pastry quickly becomes soft, so you want to work relatively fast. You can always pop it back in the fridge or freezer for a while if it becomes unmanageable. When it is sticky, it is more difficult to make beautiful parcels, but that does not affect the result, as they will puff up and reform beautifully in the oven.

Preheat the oven to 220°C / 200°C Fan. Cook for approximately 15 minutes. Let the pastries cool down a bit before serving.

Tips: The advantage of this delicious canapé is that you can prepare it in the morning, leave it in the fridge, and then put in the oven when the guests arrive.