Photography: Ashlee deCaires

Brad King from Falls Retreat in Waihi shows us how to create a simple yet stunning canape with some smoked fish. Just another reason to get out on the water for a spot of fishing.

250g smoked salmon
100g smoked kahawai
100g creme fraiche
⅓ cup fresh herbs to taste (coriander, dill, chives, parsley, spring onions), finely chopped
zest of 1 lime
⅓ cup baby gherkins and capers, finely diced
½ a shallot (optional), finely diced

Flake the fish and combine all ingredients into the bowl. Just before serving smear on crostini.

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