Easy Hanukkah Treats
If you want to make your own latkes, I tell you more about how to do so here, but I confess this time I bought them as I had zero time. Historically, these should be topped with sour cream but really any dairy will do, so I went for creme fraiche at half the fat content of sour cream, and blended it with a whole cooked (not in vinegar) beetroot and a dollop of very very hot horseradish sauce.
Spoon on top in the manner of a blini and finish with a flourish of good smoked salmon (it really is worth splashing out on this - any of the Jewish delis in North West London will have amazing salmon or 'lox') and a tiny garnish of dill.
These pretty little canapes will be coming out quite a bit over the 'Christmukkah' season in our house I think.