I recently watched an episode of Masterchef Australia in which they demonstrated canapés in a master class.
I love tiny food, so naturally I love canapés. Gary made really simple mini röstis topped with some kind of fancy mayo and cured salmon. I couldn’t stop thinking about it so decided to make my own version of this; put a South African twist on it even.
Gary’s version was a classic rösti which just contained grated potato and seasoning. I’m currently sitting with a mountain of carrots (thanks bulk buying specials) and decided to mix grated carrot and potato together. I was scared this would lower this starch content and make it not hold together, but thankfully there was enough in the potato to make it stay in shape.
I played around with the shape. I used a round cookie cutter for one and one of my tiny heart-shaped ones for the other. I preferred the size of the heart so I used that for all the rest.
Unfortunately, the cooked product ends up looking more triangular than the heart I was after but the taste wasn’t affected and it still looked appetising enough.
I opted for cream cheese instead of mayo on top because it holds a topping better as it’s firmer. I mixed some hot sweet chilli sauce into the cream cheese and used about half a teaspoon on each rosti (they’re too tiny to hold much more than that. Use more if you make yours bigger though). Next I topped it with some smoked snoek, which was lightly fried in some olive oil and flaked before finally resting on the cream cheese.
It’s as simple as that; an impressive-looking bite-sized morsel of goodness that will impress your friends even though not much effort was put into making it.
- 1 medium carrot
- 1 medium potato
- Salt and pepper
- 2 tbsp cream cheese
- 1 tsp sweet chilli sauce
- Smoked snoek
- Lemon juice
- Oil for frying
- Grate carrot and potato. Season with salt and pepper and mix together.
- Take some filling and press tightly into a cookie cutter. It should hold the shape of the mould it was pressed into.
- Heat some vegetable or canola oil in a frying pan and carefully lift and place your vegetable mixture into the pan to shallow fry.
- Fry on each side for a couple of minutes until they’re golden and crisp. Drain on paper towel once it’s removed from the pan.
- Mix the cream cheese and sauce together and place a half teaspoon onto each cooked rösti.
- Fry some smoked snoek in a bit of olive oil and squeeze over some lemon juice.
- Flake pieces of the fried snoek onto the cream cheese.