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Snow shoe of smoked halibut with a parmesan cream

Merrilees Parker from Food Uncut
Merrilees Parker's tasty canapés are perfect as an appetiser before Christmas dinner and makes an interesting alternative to smoked salmon

Snow shoe of smoked halibut with a parmesan cream

Method

1. Preheat the oven to 140C/gas 1.

2. Slice the ficelle thinly on an angle, brush with olive oil and black pepper, and toast in the oven until crisp but not browned.

3. Heat the 70ml of olive oil in a medium pan and cook the shallots gently until soft and translucent, but still white. Add the basil, white wine and cream and simmer gently until pale yellow in colour and reduced by about half.

4. Add the parmesan and pass through a sieve. Chill until set.

5. To serve: spread some parmesan cream onto the ficelle slices, curl the fish on top and decorate with a small sprig of dill.

Cook's Note
So called because the shape of the ficelle slice reminds us of an old fashioned show shoe - and there's a certain alpine purity to the look of this canapé! Smoked halibut is available at good supermarkets and fishmongers - a possible substitute would be smoked eel.

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Serves: 8

Prep: 20 min, plus chilling
Cook: 20 min

Ingredients
1 ficelle loaf or thin baguette
2 tbsp Olive oil, for brushing
1/2 tsp ground black pepper
70ml Olive oil
30g Shallots, sliced
8 sprigs Basil
60ml White wine
375ml double cream
65g Parmesan, grated
160g smoked halibut, cut into 6 x 3cm slices
small bunch Dill