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    Heston's Smoked salmon cocktail

    ''The Lapsang Souchong Tea Smoked Salmon I have developed with Waitrose is delicious simply served on brown bread and butter with a squeeze of lemon but these canapés are great for a Christmas party. Try stirring a spoonful of horseradish sauce through the mixture for an extra kick.'' Heston

    • Gluten Free
    • Nut Free
    • Christmas

    Makes: 8


    75g mayonnaise
    ½ vanilla pod
    75ml soured cream
    100g pack of Heston from Waitrose Lapsang Souchong Tea Smoked Salmon, diced
    A squeeze of lemon
    ¼ small iceberg lettuce, finely shredded (outer leaves removed)
    Elsinore Salmon Caviar
    Finely chopped chives, to garnish


    1. Using a sharp knife, split the vanilla pod in half lengthways. Scrape out the seeds with the tip of the knife and mix with the mayonnaise and the soured cream, then add the diced salmon. Add a squeeze of lemon and stir to combine.
    2. Put a little shredded lettuce in the bottom of 8 shot glasses, top each glass with the diced salmon and mayonnaise mixture. Garnish the top with a layer of rinsed salmon roe and sprinkle with finely chopped chives.
    3. Copyright © Heston Blumenthal 2010

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    Cook's tips

    Add soy sauce to the caviar for a burst of flavour. Carefully rinse the eggs in cold water several times until the water runs clear. Drain and add a few drops of soy sauce then place a little on top of each canapé.


    Average user rating

    4 stars