Raclette Canapés. Skiing in a mouthful.

Moving to South Africa meant I missed out on skiing for the first time in about 20 years.  So in dedication to the much missed mountains I have invented a kind of raclette canapé that combines the potatoes, cornichon, charcuterie and melted raclette of the Alpine meal.

They are skiing in a mouthful, truly delicious and best of all are a complete breeze to make.  Especially as you can make the rosti bases in advance and then heat through on a baking sheet in the oven before assembling the canapés and serving.   

Ingredients – makes 22 

4 new potatoes

1 egg, free-range

2 tbsp plain flour

A knob of butter

2 tbsp olive oil

Salt and pepper

11 cornichons (cocktail gherkins)

5 slices of smoked beef, or other charcuterie

100 g raclette cheese
Sprigs of fennel or dill to serve

Method

1. Grate the new potatoes, leaving their skin on.

2. Beat the egg and mix in the flour until you have a smooth batter.  Season and mix in the grated potato, ensuring every piece is covered in the eggy mixture.

3. Quarter each cornichon length ways and wrap each one up with a small piece of charcuterie, set aside.

4. Melt the butter and oil in a frying pan and add teaspoons of the potato mixture to make little rostis.  Fry until golden brown and then flip and fry the other side, occasionally pressing them down with a egg slice as they cook.  Continue until all the mixture is used up.  I like to wipe the pan with kitchen roll halfway through the process and re-grease, this keeps the rostis as beautiful as possible.  You can make them in advance and then get them hot and crisp again by reheating for 15 minutes at 200C just before serving.

5. Cut the raclette into 22 pieces, spread out on a dish and place in the microwave for 10 seconds (or under the grill) or until just melted.  It is key to cut the raclette up before melting or else you'll spend ages trying to separate the melted stringy cheese.

6. While the raclette is melting quickly place a wrapped cornichon on each hot rosti and get ready to serve.

7. Scrape a piece of the melted raclette onto the prepared rosti and finish with a sprig of fennel, dill or something light and green.  Serve while hot, hot, hot.

Completely addictive, delicious and filling.