Give these easy canapés a go for any NYE or canapé party you might be throwing. Homemade oat crackers are topped with smoked salmon and a herby cream cheese.
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Yields:
12
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
115
Ingredients
For the oatcakes
25g
butter
175g
rolled oats
Plain flour, to dust
For the herby cream cheese
125g
cream cheese
Small handful chives, finely chopped
Small handful dill, finely chopped
Finely grated zest 1/2 lemon
To serve
100g
smoked salmon, in small strips
Directions
Step 1First make the oatcakes. Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking trays with baking parchment. In a small pan, melt the butter and 150ml water. Set aside to cool slightly.
Step 2Pulse the oats and a pinch of salt in a food processor until fairly fine. Tip into a large bowl and mix in the cooled butter mixture to form a soft dough. Tip on to a floured work surface and shape into a disc.
Step 3Roll out to 3mm thick. Stamp out circles using a 5cm round cutter, or cut into 5cm squares, re-rolling trimmings (you should have about 28 oatcakes). Arrange on the lined trays, spacing slightly apart. Bake for 20-25min, or until lightly golden. Transfer to a wire rack to cool completely.
Step 4Meanwhile mix all the herby cream cheese ingredients with plenty of seasoning. Cover and chill until needed.
Step 5To serve, spread the cream cheese mixture on to 12 of the oatcakes and top with smoked salmon and some freshly ground black pepper. Serve.
Per canapé:
Calories: 115
Protein: 4g
Total fat: 6g
Saturates: 3g
Carbs: 10g
Total sugars: 1g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
