Canapé of smoked eel and dill on pumpernickel
Canapés are little slices of bread or toast topped with any variety of ingredients you like. The more effort you put into these appetizing crowd pleasers before the main event the more enjoyable your party. If I have 8 or more people over for a dinner I usually make 3 different canapés. Although I will have the bread or toast points all ready, I don’t assemble them into about an hour before their serving to make sure the bread doesn’t become wet or soggy, depending on the topping. I think three nice canapés are represented by these tapas-inspired canapés that are also notable in that they are so easy to assemble you don’t need a recipe.
Canapé of smoked duck and mascarpone
The first is a canapé of smoked eel. Using a small square of pumpernickel bread, usually sold in the size represented in the photo, cover with some sour cream mixed with perhaps a 1/2 teaspoon of finely chopped onion and a lesser amount of chopped fresh dill. Place the piece of smoked eel on top and garnish with a small sprig of fresh dill. The second canapé is even easier. On a toast point, sold that way in supermarkets, spread some mascarpone cheese and top with a slice of smoked duck.
Canapé of sardine and avocado
The third canapé is equally as easy: place a slice of avocado on a toast point and top with a single canned sardine in olive oil and sprinkle with salt. There you have it for your party appetizers.
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