200g Regal Wood Roasted Salmon Fillet
500g frozen broad beans
1 cup (150g) frozen peas
2 cloves garlic – finely diced
Juice of 1-2 lemons
4 tablespoons extra virgin olive oil
Handful fresh parsley leaves – roughly chopped
Handful fresh basil leaves - roughly chopped
¾ teaspoon sea salt
Cracked black pepper
1 telegraph cucumber - cut into 7.5mm slices
Place broad beans in a large bowl and cover with boiling water. Leave for five minutes before draining well. Remove the skins of the broad bean and discard the skins.
Cover the peas in boiling water for three minutes. Drain well and place in a food processor along with the broad beans, lemon juice, garlic, olive oil, herbs, salt and pepper. Process until the broad beans and peas are pureed but still have a little chunkiness.
Blot the cucumber slices with some paper towels to get rid of excess moisture. This important - the canapés may seem soggy otherwise.
Spoon a rounded teaspoon of broad bean spread onto each piece of cucumber and top with a piece of smoked salmon fillet. Top with a tiny basil leaf, piece of parsley or a sprig of micro-greens.
Can be assembled up to 20 minutes in advance.
The broadbean spread can be refrigerated for up to two days. Bring to room temperature before serving.
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