Jason Atherton: Manuka Smoked salmon & Moët & Chandon Impérial Brut
Michelin-starred chef and Moët Ambassador Jason Atherton honed his skills with some of the world’s best before striking off on his own with Pollen Street Social. For an elegant canapé, he recommends cold-smoked salmon on rye bread, topped with caviar, crème fraiche and lime zest. Because champagne and canapés go hand in hand, serve your guests a glass of Moët & Chandon Impérial Brut, distinguished by its vibrancy, complexity and elegance.
SHOP MOËT & CHANDON IMPÉRIAL BRUT
HOW TO MAKE JASON ATHERTON'S MANUKA SMOKED SALMON CANAPÉS:
Makes around 40
- 1 side of long sliced manuka smoked salmon
- 1 square loaf of rye bread
- 250 g crème fraiche
- 1 lemon
- 1 lime
- 3 tins of keta caviar (small trout eggs are better)
- Hang the crème fraiche in a muslin cloth overnight in the fridge.
- In the morning remove the cloth and transfer the crème fraiche to a bowl.
- Whisk bag, zest and juice the limes and lemons, check seasoning and transfer to piping bags.
- Using the meat slicer, slice the rye bread lengthways and place in a tray, layer with damp cloth until later.
- Spread a thin layer of the crème fraiche over the bread and layer the smoked salmon slices to completely cover the bread.
- Using a 3cm round cutter, cut out the salmon sandwiches and transfer to a tray until later.
- Once all the salmon sandwiches are cut out, pipe a large dot in the centre of the salmon, layer the eggs to completely cover the crème.