Ingredients:
- 6 thin slices white or brown bread
- 100g taramasalata
- 25g fish roe (colour of your choice)
- 25g of black onion seeds
- 4 spring onions, finely sliced
Method:
- Toast the bread on both sides. Cut off the crusts and using a 5cm plain cutter, cut 4 rounds out of each slice of toast.
- Spread each round with some taramasalata.
- Top half the canapés with a teaspoon of fish roe and the remaining half with a sprinkling of seeds. Try to arrange the roe or seeds so that they only cover half the taramasalata.
- Finish the canapés with a few slices of spring onion.
- Serve as soon as possible after preparation
Makes approximately 24 canapes
Cooks Notes
In place of the toast use pumpernickel bread as the base of the canapés.
In place of the taramasalata use cream cheese with chives or hummus.
Black onion seeds are sometimes referred to as nigella seeds.
