"Finger food needn't be fancy, so New Year is a good opportunity to clear the decks. The only real rule is to keep things to just one bite no one wants to be manoeuvring a fork, after all. People just want a big hug of comfort food with a decadent twist, says Max Bergius, founder of Secret Smokehouse in east London."
"If you've got a bit of smoked salmon left, get that on blinis and top with lumpfish caviar, which is only 2-3 per 50g pot. Mini fishcakes would also be just the ticket: Whether you've got leftover smoked haddock or hot smoked salmon, fold it through mashed potato, mix with dill, lemon and fried leeks, then roll in panko and deep-fry."
"Ella could also have a ball with croquetas, too, says Nieves Barragan Mohacho, chef-director of Sabor and Legado, both in London. Make the bechamel up to three days ahead, then use leftover ham or chicken, or mushrooms, for the filling. Whizz old bread into crumbs to coat, then fry."
Keep canapés to one bite so guests can eat without cutlery. Use smoked salmon on blinis topped with lumpfish caviar for a luxurious bite. Make mini fishcakes by folding smoked haddock or hot smoked salmon into mashed potato with dill, lemon and fried leeks, coat in panko and deep-fry. Prepare bechamel up to three days ahead for croquetas, then fill with leftover ham, chicken or mushrooms, breadcrumb and fry. Turn stale bread or croissants into crumbs to coat sausage rolls or chicken, or bake croissant slices into crisps and dip in orange-flavoured melted chocolate. Freeze sliced holiday ham and turkey and reserve cranberry sauce and honey glaze for later reheating into sandwiches or warmed bites.
Read at www.theguardian.com
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