When the weather is hot but you need a little canape to enjoy with a glass of something chilled, this is a great alternative to the more traditional smoked salmon on brown bread. Certainly a little lighter, very pretty in pink with a sprinkling of green chives and quick to make. Just the thing as the temperature rises and you want to keep kitchen time to a minimum. Of course you could use green chicory if red isn’t available.

Makes about 30

200g packet of good quality smoked salmon
Rind and juice of a lemon
2 tablespoons extra virgin olive oil
1 large shallot, very finely chopped
2 tablespoons finely chopped chives
Freshly ground black pepper
pinch maldon sea salt
4 small heads of red chicory, leaves separated

Chop the salmon up into small pieces and put into a bowl. Add all the other ingredients except the chicory, reserving a few chives and mix well. Check the seasoning and adjust, adding a little more lemon or oil if you think it needs it.

Divide the chicory up into individual leaves. If they are very long then cut the wider end off. Fill with a teaspoon of salmon and place onto a nice serving plate. Sprinkle with the remaining chives.