These smoked salmon stars make for such a great festive canapé and are super quick and easy to make.
I chose to top my bread stars with smoked salmon paté, but you could use any kind of paté or paste, as long as it’s stiff enough to hold up.
Top them with a little pomegranate seed, and you get the perfect party appetizer for Xmas or a NYE party.
Find more festive fingerfood here in my recipe archive.
MAKES APPROX 30
15 crustless sandwich bread slices
butter
100g smoked salmon
50g cream cheese
1 tbsp lemon juice
1 tbsp chopped chives
pepper
30 pomegranate seeds
Preheat the oven to 160°C fan.
Put a sandwich bread slice onto a chopping board and flatten with a rolling pin.
Using a star-shaped cookie cutter, cut out 2 stars from each flattened bread slice.
Brush some melted butter on both sides of the stars and put on a baking tray.
Bake the bread stars in the preheated oven for 10 minutes until golden.
Put all the remaining ingredients into a blender and pulse until it has a smooth consistency.
Fill the salmon pate into a piping bag fitted with a star-shaped nozzle and pipe little salmon pate mounts onto each bread star.
Decorate each canapé with a pomegranate seed and serve immediately.
