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Cheese and Smoked Salmon Canapes

Use Flexible Mould - 6792

Makes 18

50g ( 2 oz) plain flour
½ tsp baking powder
pinch salt
15g ( ½ oz) Parmesan cheese, finely grated
60ml ( 2 ½ fl oz ) milk
1 tsp vegetable oil
½ tsp Wholegrain mustard
1 egg, small

Filling

75g ( 3oz ) cream cheese
15g ( ½ oz ) smoked salmon, cut into small strips
A little black lumpfish caviar
Few sprigs fresh dill

Preheat oven to 170ºC, 325ºF, Fan oven 150ºC, Gas mark 3

Sift together the flour, baking powder and salt into a bowl. Stir in the cheese.

In a separate bowl whisk together the milk, oil, mustard and egg.

Stir the wet ingredients into the dry ingredients and mix together thoroughly.

Stand the mould on a baking tray.

Using a teaspoon fill the cups with the mixture – making sure you cover the central spindle.

Bake for 15 - 20 minutes until firm but still springy to the touch.

Leave to cool for a few minutes then turn out onto a cooling rack. Allow to cool completely.

Filling

Put the cream cheese into a small bowl and stir to soften it. Fill a small piping bag fitted with a small star nozzle with the cheese.

Pipe a swirl of cheese into the indent of each ring.

Decorate each canapé with a piece of smoked salmon, lumpfish caviar and a sprig of dill.

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