Dark Rye Chip Canapés

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5 from 1 vote

The recipes make topping for 2 – 3 bags of Nordic Bakery Dark Rye Chips.

Servings: canape

Author: Helen Best-Shaw

Prep Time15

Total Time15

Ingredients

Green Hummus

1 small onion - chopped
1 tbsp olive oil - for frying
5 tbsp olive oil
3 tbsp tahini
1-2 cloves of garlic - finely chopped
2 tbsp lemon juice
250 g frozen peas - defrosted in room temperature
½ tsp sea salt
freshly ground black pepper
2 tbsp water
7 g fresh mint leaves - finely chopped

Smoked salmon spread

100 g smoked salmon - roughly chopped
80 ml cream fraiche
3 tbsp Philadephia cheese - or other soft cheese
½ tsp Dijon mustard
7 g dill - finely chopped
freshly ground black pepper

Spicy Carrot Rings

3 thick carrots - approx 120g each
45 g caster sugar
50 ml cider vinegar
150 ml water
1 tbsp honey
3 whole cloves
10 whole allspice
100 ml mayonnaise
½ red onion - finely chopped
5 g flat leaf parsley

Instructions

Green Hummus

Heat up the olive oil and fry onion gently to soften.
Measure olive oil, tahini, lemon juice and half of the peas into a food processor or blender. Mix well. Add remaining peas gradually and mix well. Season with salt and pepper. If you use blender you may need to add water to soften the mixture to blend well.
Fill dark rye chips just before serving and garnish with chopped mint.

Smoked salmon spread

Mix all ingredients in a small bowl and leave into the fridge for 2 hours or until you are ready to fill the chips. Fill the chips just before serving.

Spicy Carrot Rings

Peel carrots. Cut them lengthwise thinly (1 mm). I use cheese slicer for this.
Put sugar, vinegar, water, honey, cloves and allspice into a saucepan and bring to boil. Let simmer for 2 minutes then add the carrot slices. Make sure slices are not sticking together and all carrot slices are well covered with liquid. Bring once more to boil and then take off the heat. Set aside with the lid on. The slices will cook al dente in the cooling liquid. Once liquid is cooled down you can put the saucepan into the fridge over night, carrots will marinate in the spicy liquid.
Fill the dark rye chips just before serving. Drain carrot slices. Spoon a little bit of mayonnaise onto a chip, then roll the carrot into a swirl. Finally garnish with chopped red onion and parsley.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.