Canapés of toasted Baguette slices topped with: Chicken Liver and Mushroom Pate with Gherkin Garnish Smoked Trout, Wasabi Cream and Tuscan Onion

Chicken Liver and Mushroom Pate with Gherkin Garnish

1. Clean and trim livers of excess fat and membranes, soak in salted water for one hour, then drain.
2. Heat butter in pan, add finely chopped onion, thyme, bay leaf and finely chopped bacon.
3. Cook slowly until tender, but not brown.
4. Add livers and simmer for around 10 minutes until cooked.
5. Remove from heat and set aside.
6. Remove bay leaf before processing.
7. Add brandy, port, sherry, pepper, cream and mushrooms to new pan. Stir until boiling and then simmer uncovered until liquid reduces by half. Remove from heat to cool a little.
8. Add both components to food processor and blend until very smooth.
9. Place in containers and refrigerate until firm.
10. Best served on crackers, toast or fresh bread with a little gherkin relish.

Smoked Trout, Wasabi Cream and Tuscan Onion

1. Slice the baguette into thin pieces and toast lightly.
2. Flake the smoked trout and place a moderate amount on each baguette piece.
3. Place ½ tsp of wasabi cream on the centre of each piece.
4. Top with the Tuscan Onion that has been drained on absorbent paper to remove excess liquid.