Savory Selection Recipe

Make chive crème fraîche

In a small bowl combine crème fraîche, chopped chives, lemon zest, lemon juice, salt and black pepper. Stir until smooth and taste; adjust seasoning. Refrigerate until ready to assemble (at least 10 minutes).

Assemble

Split mini brioche buns or warm blini. Spread about 1 tablespoon of chive crème fraîche on each base. Top with a small handful of watercress (about 1/6 cup per bun) then 1 ounce of smoked salmon folded neatly. Finish with a small dollop (1/2 tsp) of crème fraîche and a sprinkle of extra chives. Serve chilled or at room temperature.

Prepare dressing

In a bowl whisk together mayonnaise, Greek yogurt, mango chutney, curry powder, turmeric and lemon juice until smooth. Season with salt.

Combine salad

Add shredded chicken, chopped sultanas and toasted flaked almonds to the dressing. Fold gently until evenly coated. Stir in chopped cilantro if using. Taste and adjust seasoning.

Portion

Spoon approximately 2 tablespoons of coronation chicken into each mini brioche or sandwich, garnish with a few extra almonds on top. Serve chilled or at room temperature.

Make filling

Heat 1 tsp vegetable oil in a skillet over medium heat. Add shredded duck and stir for 1–2 minutes until warmed. Stir in hoisin sauce, soy sauce, sesame oil, five-spice and sliced green onion. If mixture seems loose, sprinkle cornstarch and stir until it just thickens. Remove from heat to cool slightly.

Form rolls

Preheat oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface. Cut pastry into 6 equal rectangles. Place a line of duck filling down the center of each rectangle. Brush edges with beaten egg. Fold pastry over to encase filling and press seams to seal. Place seam-side down on a baking sheet lined with parchment. Brush tops with egg wash and score lightly if desired.

Bake

Bake in preheated oven for 15–18 minutes or until pastry is golden and puffed and internal filling is hot. Let cool 2 minutes, then slice each into bite-sized pieces if desired and serve warm.

Prepare lobster salad

In a bowl combine chopped lobster meat, mayonnaise, minced shallot, tarragon or chives, lemon juice, salt and pepper. Stir gently to combine; avoid breaking up lobster chunks.

Toast rolls

Heat a skillet over medium heat and melt 1 tablespoon butter. Split brioche rolls and lightly toast cut sides in butter until golden (about 1 minute).

Assemble and serve warm

Fill each toasted brioche with about 1.25 ounces (roughly 2–3 tablespoons) of lobster mixture. Serve immediately while warm.

Make spread

In a bowl beat together softened cream cheese and Greek yogurt until smooth. Stir in lemon zest, chopped dill (or chives), salt and pepper.

Assemble

Spread about 1 tablespoon of cream cheese mixture on each mini bread round or cracker. Top with 2–3 thin cucumber slices and a small sprig of dill if desired. Serve chilled or at room temperature.

Cook vegetables

Preheat oven to 400°F (200°C). Toss diced sweet potato and butternut squash with olive oil, salt, pepper, ground cumin, ground coriander, smoked paprika and chili flakes on a baking sheet. Roast for 20–25 minutes until tender and slightly caramelized. Alternatively, sauté the chopped onion in a skillet until translucent, add garlic, then add diced vegetables and cook until soft. Allow to cool slightly.

Assemble filling

If using, mash a portion of roasted vegetables and combine with the remainder to create a cohesive filling. Stir in crumbled goat cheese or feta if using for creaminess and adjust seasoning to taste.

Form pastries

Reduce oven to 375°F (190°C). Roll out puff pastry and cut into 6 squares. Spoon about 2–3 tablespoons of the sweet potato-squash filling into the center of each square. Brush edges with beaten egg, fold into parcels (triangles or envelopes) and seal edges with a fork. Brush tops with egg wash.

Bake

Bake pastries for 18–22 minutes until puffed and golden. Cool 3–5 minutes before serving warm.