December 2, 2016

From Nigella Xmas by Nigella Lawson

Makes 30 canapés


100g Creme Fraiche
50g Horseradish sauce
1 loaf of brown soda bread sliced (or other wholemeal bread)
225g very thinly sliced smoked salmon
75g pickled red cabbage
small bunch of fresh dill


1. Mix together the creme fraiche and horseradish.
2. You will need about 8-10 slices of bread.  Cut each slice into 3 0r 4 bits depending on the shape of your loaf.
3. Spread the bread with the horseradish/creme mixture and top with a snipped ribbon of smoked salmon.
4. Fork a dark-red tangle of pickled red cabbage on each piece and top with a frond of dill.

La Femme Version:

I couldn’t find an image for this recipe – you just have to imagine the vibrant red of the red cabbage enhancing this combination.

Wine Matching:

Pink food does go so very well with pink or rosé wine.  I would therefore suggest these canapés be served with either a sparkling rosé or a still wine such as Chateau Unang’s delightful rosé.

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