Traditional Assorted Canapés
Ingredients
- 1 pcTraditional French bread (sliced into rounds)
- 100 gDuck foie gras (sliced cold)
- 50 gFig jam (extra or classic)
- 100 gSea trout (finely sliced)
- 50 gIsigny cream
- 10 gChives fresh (finely chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 100 gPlain spreadable goat cheese
- 1 tbspHoney
- 20 gWalnut kernel
- 1 pinchBlack pepper ground
- 100 gSmoked salmon (thinly sliced)
Method
Three variations on crispy bread: melting foie gras, fresh sea trout with cream, and sweet goat cheese with honey. Clean bites with a satisfying crunch.
- 1
Slice the baguette into 1 cm rounds. Place under the oven grill until the crumb is golden and crispy. The bread should be dry to the touch to support the topping without softening.
- 2
Slice the cold foie gras into 5 mm strips. Place them on a third of the still-warm toasts. Add a touch of fig jam. The fat should just start to bead upon contact with the heat.
- 3
Mix the Isigny cream with a dash of lemon juice and chopped chives. Season with a pinch of pepper. The cream should be firm and coat the spoon.
- 4
On the second third, place the trout or smoked salmon in ribbons and a touch of cream. On the remaining toasts, spread the goat cheese, drizzle with honey, and press a walnut kernel in the center for texture.
Frequently asked questions
How do you get this dish right?
- Take the foie gras out at the last moment for a clean cut.
- If the bread is too hot, the goat cheese will run; let it cool slightly.
- Use a serrated knife to slice the baguette without crushing the crumb.
How long does this dish keep?
Consume immediately to maintain the bread's crunch. Do not refrigerate once assembled.
