Canapé is one of the most pretentious words I’ve ever heard. Nevertheless, the “small, prepared and usually decorative food, held in the fingers and often eaten in one bite,” often translates to an explosion of delicate yet concentrated flavor in a petite package. It’s hard to argue with.
Although the term is useful, I have some alternates that irk me less: simply “appetizer,” even “hors d’oeuvre,” or my personal favorite, “snack.” That’s what it is – a snack. It should never parade as a full-on appetizer course, or worse, a meal. A pile of snacks does not a meal make.
All that said, if you really want to call it a canapé, I’m not so pretentious myself that I will actually judge you – I’m just more likely to gaze at you with admiration and affection if you choose one of my alternate terms.
Tiny snacks are delicious and have the ability to pack a lot of nutrition if crafted correctly. They also can be kind of intimidating, but shouldn’t be. Your guests will get all googly-eyed if you simply put a piece of smoked fish on a slice of cucumber, and throw some yogurt on there – because, well, it looks sophisticated and kinda stylish.
Small bites can be super simple, or more complex. It’s hard to say what the perfect hors d’oeuvre entails, but I prefer an intense protein – like smoked fish or prosciutto – paired with something light and crunchy or pancake-esque, topped off with a creamy and/or citrusy condiment. I guess I’m pretty specific about my snacks.
Today we’re talking pancakes – more specifically, mini buckwheat pancakes, also known as blinis. We can thank our friends in Russia for these adorable little transporters of delicious things. The texture and taste of buckwheat flour is almost reminiscent of almond meal, and gluten-free as well. This appetizer option is perfect for people avoiding the tricky and often-allergenic protein, but your wheat-loving friends won’t bat an eyelash when they bite in.
These blinis are layered with smoked salmon – probably my favorite snack in any form – topped off with cashew cream for our dairy-free friends, and finished with cucumber and radish for crunch, color and nutrition.
Buckwheat stabilizes blood sugar since it’s a complex starch – by now you probably know that means sustained energy and focus, and no crazy blood sugar dips that leave you reaching for that huge container of mini peanut butter cups you got at Whole Foods last week.
Smoked salmon contains a concentrated amount of protein and essential fatty acids (EFAs) – necessary for satiation (aka you’ll be full and happy after a small amount) and proper brain function. Remember, that noggin is 60% fat and we need the good stuff in our diets daily. Cashews also boast essential fats, and are a great source of magnesium, which aides healthy circulation and digestion. EFAs also mean healthy, silky and clear hair and skin, for sure.
I’m not saying one little slice of cucumber and radish are going to fill your produce needs for the day, but cucumbers are super hydrating, and the skin packs in vitamin C, while radishes boast natural anti-bacterial and anti-fungal properties. And the recommended champagne complement, well, that’s delicious and boosts your spirits. Enjoy in moderation, of course.
Whatever you call them, I hope you enjoy these colorful bites, and share some with your friends – they’ll be super impressed and might even feel inclined to bring you gifts in return.
Mini Blinis
Ingredients
2/3 cup buckwheat flour
1/3 cup gluten-free all-purpose flour
1 egg
2-3 T olive oil
¾ cup coconut milk
½ t baking powder
1 t sea salt
Technique
Combine buckwheat flour and gluten-free flour with a whisk. Beat egg vigorously in separate bowl, then add to flour. Add olive oil, coconut milk, baking powder and sea salt. Combine thoroughly but do not stir for too long.
Ad 1-2 T olive oil to pan and bring to medium high heat.
Use a 1/8 measuring cup to make mini pancakes, cooking for 1-2 minutes on each side, or until golden brown.
Cashew Cream
Ingredients
1 cup cashews, raw or roasted are both fine
¼ – ½ cup coconut or other milk
1 T lemon juice
1 t sea salt
Technique
Add all ingredients to blender or food processor and combine on high until very creamy. You may need more or less liquid depending on the strength of your blender/food processor. Add liquid until you reach desired texture – similar to yogurt is ideal.
To assemble blinis, take one pancake, top with a thin slice of smoked salmon, a teaspoon or more of cashew cream, and a thin slice of cucumber and radish. Finish with Maldon sea salt (and a glass of champagne) if desired.
Photo: Jake Freeman