Recently a friend brought these canapes to a party, they were amazing and the plate was bare very quickly.
- 170g room temperature cream cheese
- 2 tablespoons plain greek yoghurt
- 3 tablespoons chopped chives
- 170g smoked salmon
- 12 oat crackers
- Salt and fresh ground pepper
- chopped chives for garnish
Method:
In a medium bowl, beat the cream cheese and yoghurt until light and fluffy. Using a rubber spatula, gently fold in the chopped chives.
Spread a teaspoon of the cream cheese mixture onto each slice of bread and then divide the salmon among them topping each with a sliver. Top each canapé with. Season with a little bit of salt and pepper. Garnish with the remaining chives. Serve immediately.
Note: The cream cheese mixture can be made up to 24 hours in advance and stored in an airtight container refrigerated.