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1. Mix the mascarpone, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny. Season really well.
2. Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon. Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
3. Carefully cut each into 6 bite-sized squares with a serrated knife. Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.

Per canapé

48 kcalories, protein 2.7g, carbohydrate 4.4g, fat 2.3 g, saturated fat 1.2g, fibre 0.5g, salt 0.44 g

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• John

  11 December 2008

  John rated this recipe

  

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• Terri's

  23 March 2009

  Terri's commented on this recipe

  Easy to assemble and went down very well - be very careful when adding the lemon juice though - it gets very sharp *very* quickly. Fortunately the smoked salmon I had was quite robust so there was no problem, but with a more subtle flavour, it would have been drowned out. A little sticky to eat as well, but definitely recommended! I think I might try it with brown soda bread the next time as well for additional flavour.

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• Terri's

  23 March 2009

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Ingredients

• 6 tbsp mascarpone
• 1 tbsp capers , rinsed and drained and chopped
• 2 tbsp chives , chopped , plus extra for decoration
• 1 lemon , juiced and zested
• 8 thin slices wholemeal bread
• 4-6 slices smoked salmon

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Difficulty and servings

Makes 24

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 6 tbsp mascarpone
• 1 tbsp capers , rinsed and drained and chopped
• 2 tbsp chives , chopped , plus extra for decoration
• 1 lemon , juiced and zested
• 8 thin slices wholemeal bread
• 4-6 slices smoked salmon

Per canapé

48 kcalories, protein 2.7g, carbohydrate 4.4g, fat 2.3 g, saturated fat 1.2g, fibre 0.5g, salt 0.44 g

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