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From Our Chef - At Home Hors D'oeuvres

Last updated 7 years ago

Try this savory salmon canapé from our Chef Arvin Dhansew at your next dinner party.

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Herb Crusted Pit Chip with Smoked Salmon and Dill Cream


2 pocket less pita bread

3 Tbl chopped parsley

8 oz smoked salmon

6 oz of sour cream

2 sprigs of dill chopped

2 Tbl olive oil


  • Cut pita bread into 2*2 squares
  • Tossed with olive oil, parsley, salt and pepper
  • Place on a baking sheet and bake in a pre heated oven at 350 degrees for 10 -15 mins or until chips are golden and crisp
  • Let cool
  • Mix dill and sour cream and season with salt and pepper
  • On each chip place a piece of smoked salmon and topped with dollop of dill cream


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