We are serving festive salmon and smoked salmon croustades as one of the canapes while customers peruse the December menu. Best served warm with a glass of chilled champagne.
Brandade of salmon croustades
1. Pre-heat the oven to 190 degsC and melt the butter in a saucepan.Slice the baguette into 1cm thick slices then cut a small disc from the centre and discard the rest. Brush both sides with butter.
2. Place on a non-stick baking sheet, transfer to the preheated oven. Bake for seven to eight minutes until crisp and golden.
3. For the brandade, cook the potatoes in a small pan of salted water until done then drain and mash coarsely.
4. Place the milk and 100ml water in another saucepan, bring to a simmer and cook the salmon fillet for two to three minutes until just done. Allow to cool in the pan.
5. Place the cooked salmon fillet in a food processor with the smoked salmon pieces. Blitz on high speed for a few seconds, add a little of the cooking liquid, and blend again to a loose puree.
6. Add the mashed potato, season and blitz briefly again. Place a teaspoonful of the brandade on each croustade and return to the oven for two to three minutes to reheat. Serve warm.
Ingredients
For 12 croustades
1 small French baguette, a day old
30g butter
For the brandade
4 charlotte potatoes, peeled
100ml milk
100g piece salmon fillet
40g smoked salmon pieces
Salt and pepper
Chris Duckham is a GP in Tongue and Armadale, Sutherland, and runs Restaurant Cote du Nord (www.cotedunord.co.uk). Email comments or queries to GPlife@haymarket.com
And for wine
Decanter magazine says: 'Champagne has the necessary acidity to cut through the oily fish.' Try: Taittinger, Brut Vintage 2000 £38.99 Oddbins, Majestic
Decanter judges say: 'Nice toastiness on the nose. Good entry. Elegant with excellent character and balance. Will age.'
Waitrose, Blanc de Blancs NV £18.99 Waitrose
Decanter judges say: 'Rich, dry, explosive, mature palate - loads of brioche and racy, zingy Chardonnay style. Lovely yeast.'
More award wining wines at Decanter.com.
