Apley Smoked Pheasant Canapés
Super quick & easy hors d'oeuvres to serve with drinks
Equipment
- 1 Chopping board
- 1 Sharp knife
- 1 Serving plate
Ingredients
- 1 whole Apley Smoked Pheasant breast Skin on or skin off - up to you & your guests
- 15 small Plain crackers eg Peter's Yard
- 2 tablespoons Soft cheese eg Philadelphia. Alternative: Horseradish
- 2 teaspoons Red Currant Jelly (RCJ) Alternatives: caviar
Instructions
- Remove the skin if not desired - otherwise leave it on - up to you - either way is delicious
- With your sharpest knife (important to get a clean & easy slice), very finely slice the Apley Smoked Pheasant breast crossways
- Thinly spread the cream cheese or horseradish sauce on your crackers
- Add 1 slice of pheasant on each cracker
- Top with RCJ, caviar or similar
- Arrange on a serving plate
- Offer with drinks before lunch or dinner. It's a great alternative to smoked salmon.
- Only prepare max 1 hr in advance, otherwise your crackers can become a little less crunchy.
Notes
Calories are approximate & based on one 100g Apley Smoked Pheasant breast being 208 kcal.