Even when I was still little, she often let me help her, and I eagerly mixed minced salmon with butter or made my favorite decoration, a look-alike magic mushroom. We were told that the real mushroom is poisonous, but now I know that, more likely, it is hallucinogenic, which might explain why it is considered a lucky charm in Germany. I carefully sliced off the bottom of a hard-boiled egg which then became the mushroom stem, topped it with a hollowed out tomato half and decorated the tomato cap with little dice of the egg I'd cut off to make the dots for the mushroom.
Canapé in French as well as in German also means sofa, and I read somewhere that the analogy comes from the edibles sitting on top of a piece of bread just like people sit on a sofa.
I, for one, have tired of serving cheese and crackers when I invite people over for wine and appetizers. Especially when most European friends smirk at it, thinking cheese can only be served at the end of a meal. Bored with the same old, same old hummus, or chips and salsa, I think I will bring the canapé back. Besides, they taste great with wine or beer.
Salmon Butter Canapé
enough for 6 large slices of a crusty French baguette
3 tablespoons finely minced smoked salmon
lemon zest of 1/2 lemon
1 scallion or 1 teaspoon chives, finely chopped
salt if desired
In a small bowl, blend together butter and salmon with a fork until well combined. Stir in lemon zest and scallions or chives, mix well. Adjust seasoning if desired. Spread on French baguette. Enjoy!