Makes 12 canapés

  • 100g smoked venison
  • 12 mini pastry tartlets
  • 4 tbsp chilli jam
  • 4 tbsp crème fraîche
  • 1 tbsp chopped chives
  • Black pepper

Spoon a little chilli jam into the base of each tartlet.

Top with a roll of smoked venison. 

Add a dollop of crème fraîche. 

Sprinkle with chopped chives and a twist of black pepper.

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Smoked trout and salmon pate

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