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Getting into the party mood - Day 80 of 100 Food Stories.

3/25/2021

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Irish Potato Canapés with Wexford Smoked Salmon served with a  Bloody Mary Salsa.

Ingredients:

canapés
Makes 12 small.
450 grms of cooked mashed potatoes.
75 grms flour.
2 beaten eggs.
2 spring onions, chopped.
Pinch of nutmeg 
Knob of Kerrygold.
12 pieces of smoked salmon.
Chives.
150 mls sour cream.

Bloody Mary Salsa
1 stick of celery, finely diced.
2 spring onions, chopped.
6 cherry tomatoes sliced.
Pinch of sugar & salt.
Dash of Tabasco sauce.
Dash of oil. 
Dash of vodka.
Finely chopped celery leaves.
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Method:
  1. Into a bowl pop the potatoes, chopped scallion, eggs, nutmeg, flour & seasoning.
  2. Mix well & shape into 12 canapés.
  3. Meanwhile mix all the salsa ingredients together.
  4. Heat a knob of butter in the pan on medium heat & start frying the canapés in batches.
  5. To serve, top each canapé with a little sour cream, smoked salmon & some chives. Serve the salsa on the side.

Note:
These canapés can be made a day ahead, fully cooked, store in the fridge & reheat in a preheated oven at 190 for 10 mins.  Remove. Then top with sour cream & smoked salmon.


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    ​Author

    Award winning Chef and Food Consultant Trisha Hennessy believes food is medicine.  Here she sets out the magic ingredients for delicious home cooking and healthy food choices.

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