Charcoal Canape Cones with Two Fillings
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Feeds 6 - 8 people 
Prep time 20m
Cook time 0m
Description
Putting together an impressive display of canapes couldn’t be easier with our range of canape cones, which are available in charcoal, spinach and plain varieties (we also have a range of sweet cones for making miniature desserts!)
Two favourite toppings are smoked salmon cream cheese and whipped goats’ cheese: both are delicious and luxurious - everything you want from a canape.
- 45 mini charcoal canape cones
- 200g cream cheese
- 2 tablespoons yoghurt
- 200g smoked salmon, finely chopped
- 3 tablespoons chives, finely chopped
- 2 teaspoons lemon juice
- 1 lemon, zest only
- 250g soft goat cheese
- 3 tablespoons chopped soft herbs (e.g. chives, tarragon and basil)
- 1 canape cornet holder
- Make the goats' cheese filling by placing the goat cheese, 100g cream cheese, chopped soft herbs and some salt and pepper into a bowl. Beat with an electric whisk or by hand!) until light and fluffy. Place into the freezer for 15 minutes to chill.
- To make the smoked salmon filling combine the smoked salmon, 100g cream cheese, yoghurt, 3 tablespoons chives, lemon juice and zest and some salt and pepper in a bowl. Mix very well.
- Fill the cones with the fillings as you wish and place into the cone holder.
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