Modern Algonquin Canapés

Ingredients

• 0.5 tablespoon Onion, finely chopped
• 3 tablespoons Butter
• 0.33 cup Mushroom caps, chopped
• 2 tablespoons All-purpose flour
• 0.66 cup Heavy cream
• 1 cup Finnan haddie, soaked and flaked (Soaked in lukewarm water for 45 minutes, then separated into flakes.)
• 2 tablespoons Grated Parmesan cheese
• 2 Egg yolks (Slightly beaten)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Cayenne pepper (To taste)
• 6 slices Bread slices (Cut into circles and toasted)
• 0.25 cup Buttered, soft bread crumbs

Instructions

1. 1Soak the finnan haddie in lukewarm water to cover for 45 minutes. Drain and separate into flakes.
2. 2In a skillet, melt butter over medium heat. Add finely chopped onion and chopped mushroom caps. Sauté for 5 minutes, until softened.
3. 3Stir in flour and cook for 1 minute. Gradually add heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
4. 4Add the flaked finnan haddie, grated Parmesan cheese, and slightly beaten egg yolks to the cream sauce. Season with salt and cayenne pepper to taste. Mix well.
5. 5Pile the finnan haddie mixture onto circular pieces of toasted bread.
6. 6Sprinkle the canapés with grated Parmesan cheese, then with buttered, soft bread crumbs. Bake in a preheated oven at 375°F (190°C) until the crumbs are browned, about 10-15 minutes.
7. 7Serve the Algonquin Canapés immediately.