Name: Canapes or Toast
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 30 small canapés, serves 6 as an hors-d'œuvre
Cuisine: French
Ingredients: 30 small Canapés and Toast (No. 316), about 1½ inches (4 cm) across, prepared through hot buttering; 2 cups (480 ml / 480 g) cold water, for poaching; 1 small smoked haddock fillet (3 oz / 85 g), skin on and checked for pin bones; 1 teaspoon (5 ml / 5 g) unsalted butter, for the Béchamel; 2 teaspoons (10 ml / 5 g) all-purpose flour; ⅓ cup (80 ml / 82 g) whole milk, divided; 2 teaspoons (10 ml / 9 g) unsalted butter, softened, for the haddock purée; 3 large eggs; 1 tablespoon (15 ml / 14 g) unsalted butter, for the eggs; 1 tablespoon (15 ml / 15 g) heavy cream; 1 teaspoon (5 ml / 5 g) heavy cream, only if needed to rescue the eggs; 3 tablespoons (45 ml / 15 g) finely grated Parmesan; 6 oil-packed anchovy fillets (¾ oz / 20 g), drained; 3 small oil-packed sardines (3 oz / 85 g drained weight), drained; 6 thin slices smoked salmon (3 oz / 85 g); 1 small pinch fine sea salt; 1 small pinch ground white pepper

Question 1

How long should I poach smoked haddock for canapés?

Accepted Answer

Poach the 3-ounce smoked haddock fillet in 2 cups of water just below a simmer for 4 to 5 minutes. The smoked haddock is ready when its flesh turns opaque and separates into moist flakes. Drain it, remove the skin and bones, then press the warm fish through a fine-mesh sieve.

Question 2

How do I keep the scrambled eggs soft for French canapés?

Accepted Answer

Scramble three eggs over low heat, stirring continuously and pulling the skillet from the heat whenever curds form too quickly. Stop when the eggs are softly set, glossy, and free of raw liquid, then add 1 tablespoon heavy cream. If they tighten before assembly, beat in 1 teaspoon cold cream off the heat.

Question 3

How do I fix lumpy Béchamel or loose smoked haddock purée?

Accepted Answer

Whisk lumpy Béchamel vigorously off the heat, then press the sauce through a fine-mesh sieve. If the smoked haddock purée spreads instead of holding a soft mound, stir it over low heat for 1 minute. If the purée is too stiff, add reserved whole milk 1 teaspoon at a time.

Question 4

What can I substitute for smoked haddock in these French canapés?

Accepted Answer

Substitute grilled kippers or bloaters for smoked haddock, then remove the skin and bones and press the warm flesh through a fine-mesh sieve before mixing it with Béchamel and softened unsalted butter. For a different topping, use grilled sprats like sardines or bind finely chopped smoked tongue or ham with butter and mustard.

Question 5

Do I need a fine-mesh sieve to make smoked haddock purée?

Accepted Answer

Use a fine-mesh sieve for the smoothest smoked haddock purée. Pressing the warm, poached fish through the sieve removes stray bones and breaks the flesh into a fine texture that blends evenly with the thick Béchamel and softened butter. The sieve also rescues lumpy Béchamel without discarding the sauce.

Question 6

Can I make assorted fish canapés ahead of time?

Accepted Answer

Make the Béchamel and smoked haddock purée up to one day ahead, press parchment directly against the purée, chill promptly, and reheat gently with reserved milk if needed. Portion anchovies, sardines, and smoked salmon up to 2 hours ahead and refrigerate covered. Prepare the buttered toast, scrambled eggs, and assembled canapés immediately before serving.

Ingredient	Quantity
Canapés and Toastprepared through hot buttering	30 Canapés and Toast (No. 316), about 1½ inches (4 cm) across
cold waterfor poaching	2 cups (480 ml / 480 g)
smoked haddock filletskin on and checked for pin bones	1 small fillet (3 oz / 85 g)

Culinary Explorer

Canapes or Toast

Ingredients

Canapés and Toast

cold water

smoked haddock fillet

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