Traditional Assorted Canapés

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.

• Prep time: 25 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 440
• Protein: 18 g
• Carbs: 27 g
• Fat: 28 g

Ingredients

• 1 piece Traditional French bread ( sliced into rounds )
• 100 g Duck foie gras ( sliced cold )
• 50 g Fig jam (extra or classic)
• 100 g Sea trout ( finely sliced )
• 50 g Isigny cream
• 10 g Chives fresh ( finely chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 100 g Plain spreadable goat cheese
• 1 tbsp Honey
• 20 g Walnut kernel
• 1 pinch Black pepper ground
• 100 g Smoked salmon ( thinly sliced )

Instructions

1. Toasting the bread

   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. Foie gras canapés

   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. Flavored cream preparation

   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. Fish and goat cheese assembly

   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.

Chef's tips

• 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.

Storage

Consume immediately to maintain the bread's crunch. Do not refrigerate once assembled.