Well your in the right place because these canapes hit the spot and leave you time to let your hair down and enjoy the party too.
CRAB & ASPARAGUS
INGREDIENTS
For the base:
- 4 slices Biona organic rye bread
For the topping:
- 150 grams tub of Dorset fish white/brown crab meat
- 2 tbsp Coyo coconut yogurt
- Juice & zest 1 lemon
- 3 – 4 spring onions finely chopped
- Handful finely chopped parsley
- 125 grams asparagus tips, 1 per canape
INSTRUCTIONS
- Lightly toast the rye bread
- Cut rye bread into 1.5 inch squares
- Mix all the topping ingredients except asparagus tips
- Spread a dollop of the mixture on top of each square
- Place an asparagus tip on top
SALMON & HORSERADISH
INGREDIENTS
For the base:
- 4 slices Biona organic rye bread
For the topping:
- 3 tbsp Coyo coconut yogurt
- Juice & zest 1 lemon
- 3 teasp organic drained capers
- 100 grams smoked salmon cut into small strips, 1 per canape
- 1 teasp grated fresh horseradish root
INSTRUCTIONS
- Lightly toast the rye bread
- Cut rye bread into 1.5 inch squares
- Mix all the topping ingredients except salmon
- Spread a dollop of the mixture on top of each square
- Place a salmon strip on top
Article courtesy of Gaynor Stobie http://www.b-fit.uk.com/blog/