Canapes Five Ways: Smoked Salmon, Shrimp and White Asparagus, and Caviar and Quail Eggs, Cress and Cottage Cheese, Shrimp and Tomato
Caviar, cottage cheese, crabs, salmon and shrimps score on these canapés with lots of protein, which is needed for muscle building and as a building material in the whole body. The salmon also convinces with anti-inflammatory omega-3 fatty acids - these polyunsaturated fatty acids support concentration and have a positive effect on cardiovascular health.
The different canapés are great when you have guests visiting and want to serve them something special. Instead of toast, you can also use a hearty wholemeal bread or pumpernickel as a base.
- For the Smoked Salmon Canapés (for 10 pieces)
- 5 thin white bread
- Horseradish (jarred)
- 150 grams Smoked salmon
- For the Shrimp and White Asparagus Canapés (for 10 pieces)
- 5 thin white bread
- 2 Lettuce
- 40 cooked and peeled shrimp
- 20 cooked white Asparagus tip
For the canapés with smoked salmon:
Cut out 10 circles from the slices of white bread, about 5 cm (2 inches) in diameter and spread with a little butter and horseradish. Roll the smoked salmon int rosettes shape, arrange on the bread cirlcles, and garnish with dill.
For the shrimp and white asparagus canapés:
Use a heart-shaped cutter to make canape bases from the sliced white bread. Spread with butter and cover a bit of the lettuce leaf. Arrange 4 shrimp and 2 asparagus tips over the lettuce.
For the caviar and quail eggs canapés:
Remove the crust from the white bread slices and cut into diamond shapes about 6 cm (2 1/2 inches) long. Spread with butter. Top with caviar and garnish each canapé with 1/2 quail egg and a sprig of dill.
For the cress and cottage cheese canapés:
Cut the crusts from the sliced white bread, spread thinly with butter, and divide into 10 bite-sized squares. Top with watercress, cottage cheese, and diced peppers.
For the shrimp and tomato canapés:
Cut the crusts from the sliced white bread, spread thinly with butter, and divide into 10 bite-sized squares. For each canapé, spread the canapé base with a few flakes of horesradish and top with the one shrimp and a tomato half.