Anchovy and Dill Canapes
These tasty little seafood canapes are ideal for any occasion. Serve them with a glass of wine when your guests arrive or have them on a platter where people can serve themselves. Everyone can identify the anchovies on there so anyone who is not a seafood fan can give them a miss. For everyone else though, these are really good, and the flavors are subtle but they blend together perfectly and you can make these canapes speedily.
Canapes which you can pop into your mouth or eat in a couple of bites are always popular at parties. These are not messy, as long as you pat the anchovies on paper towels to get rid of the oil, and take care you do not make the cream cheese mixture too thin. Although we would add a splash of milk if we wanted to make a dressing rather than a spread, that is not necessary here. A few drops of lemon juice will not water it down too much. As for the horseradish, if you want to add a little of that, you will find just a tiny bit on the tip of a knife blade should be sufficient since it’s strong.
Dill weed is a great herb to pair with seafood, which is why we are using it in this recipe – a little minced and stirred into the cream cheese, and the rest added as whole sprigs to the finished canapes, to add an elegant touch to the presentation. These canapes are best served as soon as you make them, before the cream cheese has time to soak into the crackers or bread, making them soggy. As for the base, choose from crackers (any kind) or else toast some bread on both sides and then use a cookie cutter to cut out rounds. If you do not have one, use a mug, pushing it down hard and twisting it, or else just de-crust each slice and then cut each toast slice into 4 little squares instead.
- ¾ cup cream cheese
- 1 package fresh dill weed
- 20 crackers or toasted bread rounds
- 40 anchovies packed in oil (patted dry on paper towels)
- 2 minced cooked egg yolks
- Few drops of lemon juice
- Tiny bit of horseradish sauce
- Mince a little of the dill and stir it into the cream cheese.
- You can also stir in a little lemon juice and/or horseradish sauce if liked.
- Now spread the cream cheese mixture over the crackers or bread rounds.
- Top with the anchovies, adding a couple to each one, then sprinkle over egg yolk.
- Garnish the canapes with the remaining dill weed and serve immediately.
It is surprising how easy canapes are to make when you see how pretty they can be. Take these for example. You can use crackers or toasted bread rounds, make a quick lemon-spiked cream cheese topping, then add anchovies and minced egg yolk. We like to garnish these with fresh dill weed, a herb with a delicate look and aromatic flavor perfectly suited to seafood. Ensure the anchovies are patted dry on paper towels so they do not make the crackers or bread soggy, and feel free to add some colorful accompaniments to the platter such as cherry tomato halves, sprigs of parsley or even another type of canape.
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