Got friends dropping by for afternoon tea and don’t have anything to serve? Well here’s a recipe for seafood hor d’ouvres that takes literally seconds to make, but looks like you put loads of effort into it.
- Seafood highlighter/crab stick (whatever you call it)
- Smoked salmon
- Mini toast
Don’t mind too much about the portions, just don’t overdo it with the mayo – the point is to be quick and measuring takes too much time. Throw everything into a food processor and whizz for a few seconds until you get a roughly chopped mixture. It should be sticky enough to hold together but not so much that it’s wet (if so you’ve used too much mayo).
Spoon onto mini toast, bung it onto a nice plate, and serve.