Canape Recipe – Potato Cake with cream cheese and smoked salmon

Made with an assortment of extremely flavorful and delicious ingredients, canapes are tiny and decadent food items that are commonly enjoyed as starters. Generally served before meals or at cocktail parties at premier resorts properties the likes of The Nautilus Maldives, meticulous detail and attention is given to them when making regardless of their size. Read on to know how you could make one of the most popular canape dishes from the comfort of your home.

Ingredients

·        Potato Cakes

·        baking potatoes                                                                          1kg

·        butter (melted)                                                                           100g

·        plain flour, plus extra for dusting                                                100g

·        sodium bicarbonate                                                                   1 tsp

Topping

·        cream cheese                                                                            280g

·        double cream                                                                            100ml

·        zest and juice of one lemon

·        smoked salmon slices                                                               200g

·        small bunch dill, fronds picked

·        halved caperberries,                                                               50g

Method of preparation

1.     1 Poke the potatoes with a fork all around, and setting the oven at 220C/200C bake the batch placing in on a tray lined with parchment for 1 hr 15 minutes or the exterior becomes crispy and the inside is fully cooked and moist. Once cooked keep them aside on a rack to rest.

2.     Once cooled cut the potatoes into halves, scoop out the flesh from the skin and add it to a bowl (discard the skin). Mash the potatoes thoroughly adding in 2/3 of the melted butter, sodium bicarbonate and the flour. Season the mix once you add in all the ingredients.

3.     Brush half of the remaining butter on to a parchment and line it on top of a large baking tray.Line a large (approx 35 x 25cm) baking tray. Roll the dough flat and place it on the baking tray, brush the remaining butter on the dough and bake it on a preheated oven at 180C/160C for 45 minutes. Once cooked remove the tray and leave it to rest.

4.     For the topping, add in the cream cheese into a large bowl and whisk until it becomes light and smooth. then add the double cream and lemon juice, seasoning it with some. Spread the mixture over cooled potato cake. Now cut the cake into very small squares and top each one of them with the strips of salmon, caperberries, dill fronds and top them with the zest of the lemon. Serve fresh with some wine!