Spooky Smoked Salmon Canapés

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  • 100 g smoked salmon
  • 75 g cream cheese
  • 15 ready-made blinis yeasted pancakes
  • 3-5 black olives pitted
  • fresh green pepper
  • 1-2 wedges fresh lemon to serve optional


  • Transfer the blinis to a chopping board and spread a little cream cheese over each one. You don't need to use too much – just enough to hold the smoked salmon in place.
  • Next, take the green pepper and cut it into thin strips (around ½ a centimetre wide), before cutting each strip to around 1.5-2cm each in length. Then, carefully place each strip of green pepper at the top of each blini so that it hangs over the edge like a pumpkin stem. Press down gently to ensure each strip is secured by the cream cheese.
  • Using a 4cm cookie cutter, carefully cut circles out of the smoked salmon and then gently lift each circle onto the cream cheese-covered blinis and gently press down to secure.
  • Now, it’s time for the fiddly bit. Halve the olives, then cut out small triangles to form the pumpkins’ eyes and noses, before moving on to cut out the mouth-shaped pieces (think toothy grins, smiles, frowns, etc!)
  • Ta-da! Serve your spooky smoked salmon canapés with a wedge or two of fresh lemon (optional).


You’ll probably find it easier to use scissors to cut the olives. I used a small pair of sterilised nail scissors and they were ideal.
A pair of tweezers – especially long tweezers – comes in really handy when it comes to arranging the black olive pieces on top of the smoked salmon.
If you’re not keen on green pepper, you could also try using spring onion or courgette to create the pumpkin stems.
If you’re short on time or perhaps don’t enjoy eating olives, consider using black sesame seeds in place of black olives.