George Calombaris levels up your finger food with these delicious canapes for your next party
George Calombaris is a TV personality, chef and restaurateur.
He has owned a number of different restaurants over the years mainly in Sydney and Melbourne.
Today, George is making smoked salmon and miso butter canapes.
Recipe below:
Smoked salmon, Coppertree farms crème fraiche, Cloudy Bay clams
Makes 4 portions
4 Sour dough slices
200gr Unsalted butter Coppertree
1 packet Instant miso soup
200 grams Smoke salmon
200 grams Crème fraiche
20 pieces Cloudy Bay clams cooked
1 whole Daikon (Chinese radish)
300ml white vinegar
200 grams white sugar
100 ml water
1 bunch Dill
Method
Place vinegar, sugar and water into a pot and bring to boil, then add all dill stacks. Then pour over daikon that has been cut into large match sticks. Set aside to pickle
Take Instant miso and butter and blend till smooth. Brush sour dough with butter and toast in moderate heat fry pan until golden brown, set aside
To assemble place sliced smoke salmon on top of sour dough, then a spoon of crème fraiche, 5 pieces of pickled daikon, lots of dill sprigs, and clams removed from there shells.
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