Dom’s Smoked Salmon & Cream Cheese Canapes
12
40 minutes
Great for entertaining over Christmas (but good for any time of the year really) these delicious Smoked Salmon & Cream Cheese Canapes by our good friend (and King of Upside Down Cooking) Dom In The Kitchen are light and crispy with a beautiful balance of flavours. Perfect canapes when you’re chasing something simple yet delicious to feed a crowd. If you want to get ahead you can make and freeze these uncooked on the trays and place directly in the hot oven from frozen (just add an extra 5 minutes to the cooking time).
Bon appetit!
Method
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1
Peel the potatoes and chop them into chunky pieces.
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2
Parboil in salted water for 8–10 minutes, until the edges soften.
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3
Rough them up in the pan, drain and shake well to fluff the outsides.
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4
Add the Mellow Yellow oil to a roasting tray and heat at 220°C for 5 minutes. Carefully tip in the potatoes – they should hear that satisfying sizzle! Toss to coat.
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5
Add smashed garlic, rosemary, and a little orange zest, season generously and cook for 35–45 minutes, flipping halfway, until deep golden and crisp.
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6
Remove from the oven, add more zest + flaky sea salt. Serve immediately.
Ingredients
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1kg Albert Bartlett Original Rooster Potatoes
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4 tbsp Mellow Yellow cold pressed rapeseed oil
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3 garlic cloves, lightly smashed
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3–4 rosemary sprigs
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Zest of ½ orange (plus extra to finish)
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Flaky sea salt
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Black pepper
