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Quail Egg, Caviar, Salmon Roe, Crème Fraîche & Smoked Salmon Canapés

Try Karen's Canapés from week 4 of COME DINE WITH ME AUSTRALIA series 2.


  • Quail Eggs

  • Quail Eggs

  • 1 jar Caviar

  • Caviar, Salmon Roe, Crème Fraîche & Smoked Salmon Canapés

  • 400g smoked salmon

  • 100g of crème fraîche

  • 40g jar salmon roe

  • Shortcrust Pastry

  • 275g plain flour

  • Pinch of salt

  • 125g unsalted butter

  • 1 egg

  • 50ml cold water


  • Quail Eggs:

  • 1.

    Cook quail eggs in a pot of simmering water for 5 mins on simmer

  • 2.

    Remove eggs from pot and plunge into cold water

  • 3.

    Shell eggs, cut in half and top with caviar

  • Caviar, Salmon Roe, Crème Fraîche & Smoked Salmon Canapés:

  • 1.

    Cut the smoked salmon into triangles and put into tart cases

  • 2.

    Add a little crème fraîche on top

  • 3.

    To every second canapés add some Salmon Roe

  • Shortcrust Pastry:

  • 1.

    Preheat oven to 180 C

  • 2.

    Put flour, salt and butter in small pieces into the food processor and using on off button process until it resembles breadcrumbs

  • 3.

    Add egg and a little water and process until mixture becomes a smooth ball

  • 4.

    Chill for ½ hr before rolling

  • 5.

    Roll out cut into rounds and bake blind in tins for 15 mins or until golden

  • 6.

    Assemble with smoked salmon crème fraîche and top with salmon roe and some finely chopped chives

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