Home › The World's Kitchen › Canapes, Hongroise

Canapes, Hongroise

Cut from a stale loaf of sandwich bread six slices a half inch thick, then cut slices in two-and-a-half-inch-diameter circular pieces, lightly butter both sides, roll in grated Parmesan cheese, fry in a frying pan with tablespoon butter until a good golden colour and keep hot on a plate. Boil three peeled medium potatoes in salted water thirty minutes, thoroughly drain, then press through a potato masher into a bowl, add half pound smoked salmon, cut in very small pieces, two egg yolks, two tablespoons cream, half teaspoon salt, three saltspoons paprika and saltspoon grated nutmeg, thoroughly mix. Evenly divide the force over the six canapes. Neatly smooth top with blade of a knife to domeshaped form, lightly butter surface, sprinkle a little Parmesan cheese over, place on a tin, set in oven fifteen minutes. Remove, dress on a dish with a folded napkin and serve.