Preheat the oven to 180'C.
Peel and finely dice the shallots. Pick and chop the parsley leaves. Finely chop the chives. Zest the lemon. Combine all of these ingredients with the cream cheese, horseradish salt and pepper. Place in a piping bag.
Using a small circular cutter, cut circles out of the rye bread and place on a baking tray. Transfer to the oven and cook for 4 minutes to dry the out a little. Remove from the oven and allow to cool.
Cut the smoked salmon into 5cm squares. Pipe a small ball of the cream cheese mixture into the centre of each square. Lift each corner of the smoked salmon up and over the filling to form a round shape with the cream cheese in the centre. Wrap each bonbon tightly in a 7cm square of cling film, pulling the four corners together and twisting tightly to smooth out the appearance of the bonbons. Chill in the fridge for at least 10 minutes.
Once the bonbons have set, remove them from the cling film place them on top of the rye croutons.
«Sprinkle freshly ground pink peppercorns or a few sprigs of chervil on top of the bonbons if desired.»
Perfect for drinks receptions, garden parties or as an appetiser, these smoked salmon canapes are filled with cream cheese flavoured with chives, parsley and lemon zest and served on crisp rye bread. Delicious and easy to make.