December 06, 2013 - 17:45 GMT hellomagazine.com The best festive canapé recipes: Scandi Kitchen's five minute open sandwich canapés Have a Nordic start to your evening with these three simple mini open sandwiches from Scandi Kitchen.Smoked Salmon on sourdough bread with dill crème fraiche Handy tip: use a 4-5 cm round or square cookie cutter for shaping. Makes 8 canapés 2 large slices of fresh sourdough bread, lightly buttered 4-6 slices of thinly sliced good quality smoked salmon (we love Falkenbergs) A good dollop of crème fraiche Fresh sprigs of dill 2 cherry tomatoes, cut into quarters A slice of lemon Cut the bread into 8 equal sized pieces. We usually cut rounds using a 4 cm pastry cutter. Arrange a thin slice of salmon on the bread – try to make them all look uniform. Mix a dollop of crème fraiche with some freshly chopped dill and a few drops of lemon juice and some freshly ground black pepper. Add about half a teaspoon to each canapé (you can also pipe the topping out to make it look neater). Add a quarter of a cherry tomato at the side of the crème fraiche and decorate with a sprig of dill.Västerbotten cheese crème on Finncrisp with Cloudberrry Makes 8 canapés (you will have extra mixture so you can probably get more canapés if you wish) 4 Finncrisp sticks – we like the original 100% rye 50g Västerbotten cheese (or Pecorino if you cannot get Västerbotten) 1 tbsp crème fraiche 2 tbsp Philadelphia Freshly ground pepper 3 tsp cloudberry jam Finely chopped chives Snap the Finncrisp sticks carefully in half to make 8 canapés.With a fork, mix the finely grated cheese with the crème fraiche and cream cheese. Add a bit of freshly ground pepper. Pipe or spoon out about 1 1⁄2 heaped teaspoons of the mixture neatly to the crisp bread. Carefully add a small amount of the cloudberry jam and decorate with freshly cut chives. The crisp bread will go soft if made too far in advance – assemble just before serving.Rare roast beef and ‘remoulade’ on dark rye bread Makes 8 canapés 2 large slices (or 4 small) of dark, seeded rye bread (or pumpernickel) 8 very thinly sliced pieces of rare roast beef, cold 2 tablespoons of Danish ‘remoulade’ dressing (from speciality shops. If you cannot get hold of this you can make a quick version by mixing a tablespoon of piccalilli with a tablespoon of mayonnaise) 1 shallot onion Sprigs of chervil Lightly butter the rye bread and cut out 8 equal sized rounds or squares (We usually cut rounds using a pastry 4cm round cutter). Neatly arrange the roast beef so that it fits the bread – you may have to fold it and/or trim away any fatty bits from the edge – you only want the actual meat. Arrange 1 level teaspoon remoulade on each canapé, then top with two thinly sliced onion rings and decorate with a sprig of chervil. Add freshly ground pepper and serve.
