Claire Corlett

Fish Food, Fish Tanks, and More
Smoked Salmon & Horseradish Canapes | Jamie Oliver

Smoked Salmon & Horseradish Canapes | Jamie Oliver


As it’s Christmas I want to give you some winning combinations that give you a big bang for your buck every single time Smoked salmon, horseradish, every day cress and a bit of lemon, brilliant Get some creme fraiche or yogurt Get some regular horseradish, nice and hot Season with a little bit of salt, and pepper and a little squeeze of lemon juice Have a little taste, make sure it really kicks a good punch, make sure it’s hot enough Get some ciabatta sliced about a centimetre thick or any toast Whack it in the toaster or in a griddle pan then drizzle with a little extra virgin olive oil then get yourself some beautiful smoked salmon then just lay it beautifully, sort of like waves on the bottom like that So simple, so good. Horseradish creme fraiche some old school, retro cress And then finish with a little olive oil and a squeeze of lemon So there you go guys, a beautiful, christmas crustini A winner every single time Give it a go, you’ll love it Guys if you want more inspiration go to Jamieoliver.com where there’s thousands and thousands of beautiful recipes waiting for you, and if you haven’t subscribed, press that magic button subscribe because it’s free. Bye!

56 comments on “Smoked Salmon & Horseradish Canapes | Jamie Oliver

  1. my family loves salmon im ottaly making this for new year . we eat on christmas traditional food on new years day we eat food wich is nust like restaurant you know

  2. now this sounds good, makes a nice change from some of the junk food like recipes I have seen lately from some of the buddies? lol

  3. Put olive oil onto bread , i get that part as Ciabatta can be pretty dry . But then more olive oil , on top of the oily fish i just don't understand , 

  4. I hate that so many english recipes have creme fraiche in it, where I live if I look for creme fraiche all I'll find is fresh cream.

  5. Mm this looks amazing and simple!

    It would be great if you could check out my channel as I'm a teenager with a passion for cooking 🙂

  6. Hi Jamie, great recipe! I must say i'm quite a big fan of yours and like everything u have done in culinary world, giving people positive attitude towards food. and I'm one of those lucky people, so i've decided to follow ur foodsteps, although not much but I'd like to share my passion with people as well. I've gotten some of my friends to cook by showing them how simple cooking can be, and now I'm moving to the next step. I've set up a youtube channel dedicated to share recipes like yours (in a smaller scale of course), It would mean world to me if you would check it out and let me know what you think about my channel and especially my cooking. I'd really love to hear from you. Thanks for everything you have taught us. Stay awesome Jamie 🙂

    my channel:
    http://bit.ly/1IGOcJf

  7. Jamie, I know you always like to hear ideas for Christmas, so I was wondering what you would think about Spiced Beef? It's a real county Cork thing here in Ireland and I really think you would love it. It really is Christmas on a plate and is a really good alternative to Turkey and Ham. It really would be amazing if you could give it a try and highlight this wonderful festive dish.

  8. Jamie is hot. And he cooks!
    Love the horseradish and créme fraiche, I do it myself and serve with raindeer and roasted potatoes.
    But salmon is just.. mm!

    You inspire me in the kitchen, Jamie! Even when i thought i lost my interest in cooking. You make me motivated to cook and eat healthy, delicous food. 🙂
    Hugs!
    -Andromeda, Sweden.

  9. Spooky – I've just been eating smoked salmon and horseradish and then this was the next video on my notifications (I'm a bit behind…). I get smoked salmon trimmings, wizz them up in the mini-chopper, take half of them out, then add cream cheese, horseradish sauce, lemon, salt, pepper and creme fraiche to make a smooth salmon mousse. Then I stir the other half of the salmon in by hand so that you get the little bits of dark pink in it. Tastes fab, dead easy and much cheaper than shop-bought, even using WAY better ingredients.

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