With Melbourne Cup done and dusted there is only one thing left to do this weekend … herald in the unofficial start of the Christmas party season.
I don’t know about you but November is the new December when it comes to Christmas parties. I put it down to people wanting to get in “early” for an end-of-year catch up.
That’s fine by me. Two of my favourite food groups are champagne and canapes. Add in chocolate and it’s a perfect night out … or in.
I’ve got a few canape recipes up my sleeve that I’ll share with you over the coming weeks. These are tried and true, simple things I whip up when I’m completely over the chips and dip scenario.
They’re also on the healthy side, which in my mind balances out the champers. What do you think?
Today’s is one of my favourites – Smoked Salmon Cucumber Canapes. I’ve been making these for about 13 years so can’t remember where I first got the inspiration and what they were actually called that in the first place. As long as you’ve got a pack of smoked salmon and a cucumber on hand, you’re just about set.
Ingredients
- 1 Continental cucumber
- 200g smoked salmon
- 2 tbsp baby capers
- Juice of one lime
- Olive oil, to drizzle
- Cracked black pepper
- Sea salt
Method
- Cut cucumber in .5cm widths. Place on serving plate.
- Cut smoked salmon in strips and twist around to sit on each cucumber circle.
- Top with two or three baby capers.
- Squeeze lime juice over plate of canapés. Drizzle with olive oil. Grind pepper and salt on top.
Do you love canapes? Any particular faves?
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