Something small before dinner, a party or just with a glass of wine or champagne while chilling. I love nibbling on tiny bites, I guess because they are so small you indulge in their flavours in a different way appreciating each mouthful.
Chop the crayfish, chives and mix together with the mayonnaise and hot sauce. Add black pepper and a bit of lemon juice. Serve on a spoon. Decorate with roe and finely chopped chives.
Ricotta Parma ham canapé
Cut the breads into thin slices and fry in olive oil on both sides. Leave to cool on a kitchen paper towel with a bit of sprinkled salt on top. Mix the ricotta and cream-cheese together (ratio: More ricotta than cream cheese). Spread the paste on the cooled bread, add a couple of water cress leaves and parma ham. Add blueberries, pomegranate, chives and ground black pepper.