Avocado and salmon canapés recipe
Rich, colourful canapés that will go down a storm at any party. Sue recommends using Wild Alaska Salmon to make these.
Cook’s tip: You’ll need to make these canapés shortly before serving them, so that they are super-fresh.
Ingredients
- 1 x 418g (or 2 x 213g) can pink or red salmon
- 1 large ripe avocado (or two small ones)
- 2 tbsp chopped fresh chives or parsley
- 50 g Parmesan cheese, finely grated
- 5 drops white wine vinegar or lemon juice, adjust to taste
- 1 pinch freshly ground black pepper
- 5 slices wholemeal bread
- 1 handful fresh herbs of your choosing, to garnish
Details
- Cuisine: British
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 10
Step-by-step
- Drain the salmon and remove the skin and bones. Break half the salmon into large chunks and set aside. Mash the rest of the salmon with a fork.
- Halve, pit and peel the avocado, then mash with a fork and mix with the mashed salmon, chives or parsley and Parmesan cheese. Season with a little vinegar or lemon juice and black pepper.
- Toast the bread and spread with the salmon mixture. Cut into triangles and top with the reserved salmon chunks. Garnish with herbs, then serve.
Recipe devised by Sue Ashworth for the Alaska Seafood Marketing Institute.
Photography by Steve Lee.
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