It’s time to party with our country-inspired canapes!
Makes 30 to 35
1 large or 2 small flute loaves, thinly sliced 2 garlic cloves, halved Salt and freshly ground black pepper
For the potted ham and quails’ egg topping
100g slightly salted butter Freshly grated nutmeg Good pinch of cayenne pepper 250g pulled ham hock 12 quails’ eggs 2 tbsps capers, roughly chopped, and tarragon sprigs, to garnish
For the smoked salmon and dill butter topping
75g very soft slightly salted butter
4 tbsps finely chopped dill, plus extra sprigs, to garnish Finely grated zest of 1 lemon 200g sliced smoked salmon
For the sausage, sage and chutney topping
6 good-quality pork and sage sausages 5 to 6 tbsps red onion chutney Small sage leaves, to garnish
Step 1) For the potted ham, melt the butter with the nutmeg and cayenne pepper and blend in a food processor with the ham until smooth. Season to taste and chill.
Step 2) For the dill butter, blend the butter with the dill, zest and black pepper. Chill.
Step 3) Preheat the oven to 200°C/Fan 180°C/ Gas 6. Bake the sausages for 40 minutes or until done. Cook the eggs in boiling salted water for 2 minutes, then slice.
Step 4) Lightly toast the bread on both sides. Rub one side of each slice with the garlic.
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Step 5) Spread a third of the slices with potted ham, adding sliced egg slices to each. Garnish with capers and tarragon. Spread another third of the toast with dill butter. Top with salmon and garnish with dill. Spread chutney thinly over the remaining toasts. Top with sliced sausages and extra chutney. Garnish with sage.
Recipe by Joanna Farrow