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Smoked haddock and celeriac on pumpernickel with beetroot relish canapés

Smoked haddock and celeriac on pumpernickel with beetroot relish canapés

Smoked haddock and celeriac on pumpernickel with beetroot relish canapés

 

Smoked Haddock canape

Makes 30-40

BEETROOT RELISH

200g cooked beetroot, finely diced

1 large shallot, finely chopped

1 tablespoon snipped fresh chives

2 tablespoons tomato purée

SMOKED HADDOCK AND CELERIAC

300g smoked haddock fillet

200g celeriac, peeled

3 tablespoons good-quality prepared mayonnaise or home-made

1 tablespoon horseradish sauce 

500g pumpernickel

fresh coriander leaves, to garnish (optional)

a 5-cm plain biscuit cutter (optional)

This is a colourful and unusual canapé. As an alternative to smoked haddock, you could also use smoked cod or mackerel. For vegetarians, you could use slices of hard-boiled egg.

1. To make the relish, put all the ingredients in a bowl and mix to combine. Cover and refrigerate until needed.

2. For the smoked haddock and celeriac, put the smoked haddock in a saucepan with just enough cold water to cover. Bring to the boil, reduce the heat and let simmer for about 2 minutes until cooked, then drain and flake (removing any skin and little bones). Leave to cool.

3. Coarsely grate the celeriac or shred it in a food processor. Transfer to a bowl and stir in the mayonnaise, horseradish and flaked haddock.

4. Cut the pumpernickel into 30–40 rounds using a 5-cm plain biscuit cutter or squares, if preferred. Spoon a little haddock and celeriac mixture onto each one.

5. Using a clean spoon, pile a little beetroot relish on top and garnish with a coriander leaf, if using, to finish.

Serve immediately.

 

Originally published in Living Poitou-Charentes magazine

Photos: Loupe Images/Jean Cazals, recipe author © Lydia France