- These mini Mexican style wraps work well with ‘Can D salmon’ pate. Perfect party canapes to enjoy with friends and family or be extravagant and spoil your home bubble!
- Can-D salmon is pieces of smoky-sweet salmon. The Scottish salmon is sliced across the grain, then dry cured and the pieces are placed into a brine of salt, honey and maple syrup, air-dried and finally smoked over whisky barrel oak.
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
- Makes: 24 tartlets
- 2 large flat tortilla wraps
- 4 tablespoons vegetable oil
- For the pate
- 2 spring onions – trimmed
- 100g The Can-D salmon (1 packet) – roughly chopped – keep back 3 pieces for garnish
- 1 teaspoon horseradish white sauce
- 2 tablespoons apple puree
- 2 tablespoons cream cheese
- 3 pieces of The Can-D Salmon – roughly chopped
- Sprigs of fresh chives – finely chopped
- Preheat the oven to 200C/400F/ Gas mark 6.
- Using a 6cm cutter, make round templates from the wraps to go into a x2 12-hole 5cm canape tray.
- Grease the tartlet tray with vegetable spray oil/ or use a pastry brush.
Liberally coat the tortilla wrap templates with vegetable oil and press into the tartlet tin holes. Cover with foil and insert some baking beans to keep their shape.
- Bake for 10 minutes. Carefully remove the foil, baking beans and transfer the cooked tartlets to a cooling rack.
- For the pate, place all the ingredients in the food processor and whizz to blend.
- Using a teaspoon or piping bag with a narrow nozzle, fill the tartlets with the pate.
- Garnish with pieces of Can D salmon and sprigs of fresh chives.