Saint Agur Canapes

Recipe Method

1. Pate of Smoked Mackerel and Saint Agur Blue Crème:

   For the pate of smoked mackerel and Saint Agur Blue Crème:

   In a medium bowl, mix all the ingredients together and place into a piping bag. Store in the fridge until required.

   For the apple and ginger garnish:

   Finely slice the apple into thin batons, then dice into small pieces. Immediately add to a small bowl and cover with the lemon juice, to stop the apple from going brown.

   Add the grated ginger and chopped chives to the diced apple and mix together.

   Store in the fridge until required.

   To finish:

   Lay the croustade cups on a tray and evenly pipe the mackerel pate between them. Top with the diced apple and ginger garnish and serve.

2. Saint Agur Blue Crème and pear brioche:

   For caramelising the brioche and pear pieces:

   Spread the Saint Agur Crème on both sides of each brioche piece, about 1 stp per side.

   In a large frying pan on a medium heat, melt 1 tsp of butter and add 2 slices of brioche at a time. Cook for 3 minutes on each side until golden brown. Remove from the pan, wipe it clean and repeat with the rest of the slices.

   Cut each brioche slice in 4 and set to one side.

   Cut the pear halves in 5 wedges. In the same clean, dry frying pan on medium high heat, caramelise each of the piece of pear on one side until charred. Reserve on a plate.

   For the Saint Agur Blue Crème and pear puree:

   In a medium bowl, mix all the ingredients together using a spatula. Place into a piping bag or container and reserve in the fridge until required.

   To garnish (optional):

   Arrange the brioche fingers onto a plate and pipe a thick line of the Saint Agur Blue Crème and pear puree on top. Finish with a piece of charred pear, a sprinkle of chopped chives and walnuts.

3. Smoked salmon and Saint Agur Blue Crème blinis:

   For the Saint Agur Blue Crème blinis:

   In a medium bowl, whisk the milk, Saint Agur Blue Crème, lemon juice, beaten egg and melted butter.

   In a separate large bowl, mix the flour, baking powder and salt. Make a well in the centre, add the milk mixture and whisk together until you have a smooth batter.

   Heat 1 tbsp of oil in a large non stick frying pan on a medium heat.

   Spoon the batter mixture into the hot frying pan so that each blini is about the size of a 50p coin. Leave a little gap between each blini so that you can flip them over. Fry on each side for 2-3 minutes.

   Transfer the cooked blinis to a plate lined with kitchen paper and repeat with the remaining mixture.

   This recipe will make more than 20 blinis, so you can either serve more to your guests or freeze any spare blinis for your next dinner party and simply defrost and warm through before serving.

   For the smoked salmon and Saint Agur Blue Crème:

   Lay the smoked salmon onto your chopping board in a rectangle shape, roughly 15cm by 10cm. Spread half the Saint Agur Blue Crème on top, leaving a 5mm gap from all the edges. Roll the salmon lengthways to create a sausage shape and with a sharp knife, cut into 20 even pieces. If the salmon roll is a little soft, you can simply roll it in clingfilm and place in the freezer for 30 minutes to firm up before slicing.

   To serve:

   Place on piece of the salmon and Saint Agur Blue  on top of each blini and garnish with a spring of dill.

   Serve to your guests with a glass of bubbles.