Mini Club Sandwich Canapes
Little sandwiches with a egg filling and either a smoked salmon or roast beef filling. Cut into dainty triangles they make delicious bite-sized canapes to serve at a drinks party or as part of afternoon tea.
For the smoked salmon crème:
For the roast beef crème:
For the egg crème:
Wash the tomatoes, slice them and place them on a baking tray lined with greaseproof paper. Stir together the vinegar, soy sauce and oil, brush the tomatoes with it and bake in a preheated oven at 180°C (gas mark 3, fan oven 160°C) for approx. 30 minutes, brushing occasionally with the rest of the marinade.
Cut the crusts off the white bread and lightly toast them. Wash the rocket leaves and tear them into small pieces.
Cut the smoked salmon into small cubes, stir together with the cream cheese and season with soy sauce.
To make the roast beef crème, cut the beef slices into fine strips, stir together with the cream cheese and season with mustard and soy sauce.
To make the egg crème, peel the eggs, halve them, press out the yolk, dice the white and mix both with the salad cream. Then season with soy sauce.
Spread the egg crème onto 8 slices of toast, then top with rocket leaves and tomatoes. Place 8 slices of toast on top and press down. Spread 4 of the top layers of toast with smoked salmon crème and 3 with roast beef crème and cover with the remaining slices of toast. Quarter the sandwiches, skewer them with decorative wooden sticks and serve.
Recipe as PDF
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