Canapé (French) - a popular snack, prepared for various receptions and parties, is a small sandwich on skewers with a thickness of about 0.5 to 7 cm, weighing about 60-80 g (that is, as they say, one bite ). In the design of canapé skewers are performed as aesthetic, and quite utilitarian function: you can eat a sandwich, without getting soiled.
Canape is served to various alcoholic beverages - both in pure form and in the form of cocktails. Canapes can also be served with tea, coffee, rooibos, mate and other beverages of this type.
Tell you how to make canapé on skewers.
The basic principle
According to their original idea, canapes were invented and designed in such a way that you could send a sandwich into your mouth without taking a bite of a piece, but whole. Usually canapés are made from different products: meat, fish, sausages and smoked products, cheeses, fruits and vegetables, cut into thin slices or small pieces with toast substrates (less often from other foods, fruits, vegetables). Also for the preparation of canapés, butter, semi-liquid plastic processed cheeses, thick sauces, pates and various paste mixtures (from any products) are often used.
Original recipes canapé on skewers
Toasts for a canape can be lightly fried in butter (vegetable or creamy) or dried, which is preferable from the point of view of dietology.
Canape with ham, olives and horseradish
Ingredients:
- white bread;
- garlic;
- ham pork (or ham, brisket, carbonat);
- young olives without pits;
- finished grated horseradish sauce;
- greens for decoration (coriander, parsley, basil).
Preparation
We make toasts: cut the bread into pieces of the right size and dry it. Rub garlic toast and grease every horseradish (or mustard). From above put a piece of ham, and on it a leaf or other greens. On the skewer we string the olive (or the longitudinal half of the olive) and deep into the canopy from the top. If desired, in the design of canapés, you can find a place for a slice of cheese, only it should not have too pronounced flavor (Dutch is most suitable).
In exactly the same way, with approximately the same set of products, you can prepare a canapé with a good smoked sausage. Instead of horseradish or mustard, you can use puree from fresh avocado and / or banana, or a sharp sauce-adjika from tomatoes, sweet peppers, hot red peppers and garlic.
Canape with cod liver is cooked with natural butter and fresh cucumber
Preparation
Liver cod with a fork. Dried toasts first rubbed with garlic, then spread a thick layer of butter. The next layer - paste from the cod liver , from above - a slice of fresh cucumber and / or olive + greens. We fasten everything with a skewer.
Following the general idea and scheme of construction, we prepare canapes with smoked chicken and melted cheese.
Preparation
We spread the dried toasts with melted semi-liquid cheese, put a slice of smoked chicken on top, you can add olive or a slice of kiwi, or lemon (lime, red orange).
Canapé with smoked eel in Japanese style
Prepare hot sauce from soy sauce, vassabi paste, chopped garlic and natural flower honey, season the sauce with hot red pepper and lemon or lime juice. The dried toast is smeared with the sauce, we put a slice of marinated ginger on top, a slice of smoked eel leaf-another greens, a fennel ring. We fasten with a skewer.
Remarkably delicious original canapés can be prepared on slices of rye bread (dry it or not, decide for yourself). For a canapé based on rye bread suitable salted herring, mackerel, salmon of various types, butter is also used, salted fish caviar, fresh or pickled vegetables, fruits, greens.