Smoked Salmon and Guacamole Canapes
Feb 12, 2024
These make perfect canapes or serve three together as a starter. Adding the disc of smoked salmon under the guacamole prevents the bread from going soggy. Can be assembled up to 3 hours ahead. Not suitable for freezing.
- Servings
- Yields 25 canapes
- Course
- Appetizer
Ingredients
- 5 slices brown bread
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large avocado; peeled and pit removed
- ½ small red onion, finely chopped
- 1 clove garlic, crushed
- ½ bunch cilantro, finely chopped
- 1 large tomato, peeled, deseeded and finely chopped
- Juice ½ large lime
- ¼ red chili, finely chopped (optional)
- 4.5oz smoked salmon long sliced
Instructions
-
Stamp out 5 rounds from each slice of bread using a 2 inch plain round cutter (try to avoid the crusts). Heat the oil and butter in a frying pan and fry the rounds for a few minutes on both sides until golden. Set aside on kitchen paper to cool.
-
To make the guacamole mash the avocado in a bowl. Add the onions, garlic, cilantro. tomato, lime, chilli and season with salt and pepper.
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Lay the smoked salmon slices on a board and cut 25 rounds using the same cutter used for the bread. Sit one round on each golden disc. Spoon a small amount of guacamole on top. Chop the remaining smoked salmon and scatter over the top.
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Serve on a platter at room temperature.