Smoked salmon rosti canapes

Do you know what I remember most about university? The jobs I did in between lectures. I cleaned houses, made coffee, waited tables, worked at functions, handed out flyers, recorded weather forecasts, washed dishes and occasionally looked after children. I'd like to think all of these things stood me in good stead for life after university, even if they aren't quite as useful when it comes to playing Trivial Pursuit.

The best gig of all was working at functions. All you had to do was turn up looking presentable, carry food and drink around for a few hours, then with any luck you'd get to eat and drink the leftovers with your fellow waitstaff - and still go home with a wad of cash in your pocket. Sure, there were pitfalls but for the most part it was a great insight into corporate life. It also taught me that if you're at any kind of function where canapes are on offer, you need to a) be especially charming to the waitstaff and b) to stand by the kitchen door if you're really hungry, because then you've got first pickings.

I don't go in for canapes much when we're entertaining at home, but when Regal Salmon asked me to create a recipe using their new Artisan Smoked Salmon, I knew exactly what I wanted to make. A really good canape needs to have bold flavours, eye appeal and interesting textures (the culinary equivalents of wit, good looks and charm) if you're going to remember it the next day. These little morsels fit the bill nicely - and they won't crumble down your front.

Smoked salmon rosti canapes
Essentially, this is posh fish and chips in canape form. The crispy, crunchy potato strands are the chips, the silky salmon is the fish, and the lemon-spiked creme fraiche dressing is like a fancy tartare sauce. The great thing about these canapes is that you can do all the prep in advance, leaving you plenty of time to apply your face and have a pre-cocktail party cocktail before your guests arrive. Cheers!

600g (4-5 medium) floury potatoes, peeled
4 Tbsp olive oil
flaky salt and freshly ground pepper
180g (3/4 cup) creme fraiche
finely grated zest of two lemons and the juice of one of them
3 Tbsp capers, finely chopped
a handful of fresh fennel fronds or dill
250g best quality smoked salmon

Heat the oven to 200C and line two baking trays with baking paper.
Grate the potatoes - use the fine grating disc in a food processor, if you have one - then tip them into a sieve set over the sink to drain. Press as much liquid out of the potatoes as possible, then wrap them in a clean teatowel and wring to extract as much moisture as you can. Tip the potatoes into a bowl and stir through the olive oil and salt and pepper until well mixed.
Using your fingers, take small amounts of the shredded potato mixture and place on the prepared trays, as if you were forming little nests. Season again with salt and pepper, then put in the oven to bake for 15-20 minutes, until golden and crisp. Remove to a rack to cool.
In the meantime, mix the creme fraiche with the lemon zest, capers and a few finely chopped fennel fronds or dill leaves. Squeeze in a bit of lemon juice to taste.
To assemble the canapes, top each potato rosti with a piece of smoked salmon, a dollop of creme fraiche and a sprinkle of fennel. This makes about 40 canapes, which are great washed down with a glass of well-chilled bubbles. With any luck, you'll even have some left for your guests...

If you love smoked salmon but canapes sound a bit formal, this smoked salmon and wasabi pate is a more interactive (but no less delicious) way to eat it.

* This post was created with the assistance of Regal Artisan Salmon, but all opinions (and the recipes) are my own.*