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.