Title: Smoked Salmon Canapes with Mascarpone
Categories: Appetizer Smoke Fish Sandwich Salmon
Yield: 1 Servings

1/3	c	Unsalted butter, softened
1/3	c	Snipped chives
1/2	lb	Thinly sliced smoked salmon
1	c	Mascarpone cheese
3	tb	Chopped dill
36		(1 inch) rounds whole-wheat
		Or pumpernickel bread
		Dill sprigs

(The sweetnes of mascarpone cheese makes these canapes special. A lightly smoked salmon works best in this mild combination.)

Combine butter and chives. Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes. Stir mascarpone cheese with chopped dill until fluffy. Fit pastry bag with fine tube. Fill pastry bag with dill cheese.. To assemble, spread chive butter on bread rounds. Place rolled salmon cones upright on bread rounds. Pipe dill cheese into center of each cone. Garnish with small dill sprigs. Can be made few hours in advance and refrigerated. Before serving, let stand briefly to remove chill.

"Because teas are normally scheduled between 2 and 5 in the afternoon, there is a lot of flexibility in what you serve. More than dessert, finger sandwiches and scones are part of the table. If you want, the spread can constitute a light meal. Chilled sparkling wine, sparkling water and varied tea choices are appropriate beverages. Iced tea is an option in hot weather.

"The tea table is typically set up as a buffet and the offerings are finger-type foods. With bite-size sandwiches, sweets and fruit, small plates can be provided but they are not required - dainty napkins can suffice. Certainly forks are unnecessary."

Recipes from chef Richard Hughes, Pelican Club, New Orleans

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