- Transfer the crackers to a chopping board and spread a little cream cheese over each one. You don’t need to use too much – just enough to hold the smoked salmon in place.
- Next, take the green pepper and cut it into thin strips, before cutting each strip to around 1.5-2cm each in length. Then, carefully place each strip of green pepper at the top of each cracker so that it hangs over the edge like a pumpkin stem. Press down gently to ensure each strip is secured by the cream cheese.
- Using a 4cm cookie cutter, carefully cut circles out of the smoked salmon and then gently lift each circle onto the cream cheese-covered blinis and gently press down to secure.
- Now, it’s time for the fiddly bit. Halve the olives, then cut out small triangles to form the pumpkins’ eyes and noses, before moving on to cut out the mouth-shaped pieces (think toothy grins, smiles, frowns, etc!)
- Ta-da! Serve your spooky smoked salmon canapés with a wedge or two of fresh lemon (optional).
MOWI Smoked Salmon Spooky Canapes
Ingredients
MOWI Cold Smoked Atlantic Salmon Traditional
- MOWI Smoked Atlantic Salmon Traditional 4oz
- Cream Cheese 1oz
- Round crackers of your choice
- 3-5 black olives pitted
- 1/8 fresh green pepper
- 1-2 wedges fresh lemon to serve (optional)
