Smoked Salmon and Potato Canapes
Ingredients(Servings: 2)
Directions
- Place the potato into a sealable microwave-safe container, heat in a microwave (500 W) for up to 3 minutes to soften, remove the peel and mash while still warm.
- Cut the smoked salmon into 2 to 3 cm (0.8 to 1.2 in.) length slices.
- Toast the baguette slices.
- Place (1) into a pot, add in (A), knead together and once cooled add in (2) and combine.
- Pile (4) onto (3), and top with salmon roe if available.
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