Prep Time : 20m
Cooking Time : 0m
Servings Number : 6 - 8 people
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.
Ingredients
- 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
Method
- 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.