Corned Beef & Cabbage Canapés
Serves: 24
 
Ingredients
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon stone-ground mustard
  • ¼ teaspoon minced pickled ginger
  • ¼ teaspoon finely chopped fresh parsley
  • ⅛ teaspoon celery seeds
  • ¼ teaspoon ground black pepper, divided
  • 1½ cups tricolored coleslaw salad mix
  • 1½ cups mashed potatoes, warmed
  • 4 tablespoons unsalted butter, softened and divided
  • 2 tablespoons heavy whipping cream, warmed
  • 2 teaspoons kosher salt, divided
  • 1 large egg
  • ¾ cup self-rising flour
  • 3 (⅛-inch-thick) slices corned beef
  • 1 tablespoon Dijon mustard
Instructions
  1. In a large bowl, whisk together mayonnaise, vinegar, mustard, ginger, parsley, celery seeds, and ⅛ teaspoon pepper. Stir in coleslaw. Transfer mixture to an airtight container, and refrigerate until ready to serve.
  2. In another large bowl, beat potatoes, 2 tablespoons butter, cream, and 1 teaspoon salt with a mixer at medium speed until smooth. Press a piece of plastic wrap directly onto surface of potatoes, and let cool to room temperature.
  3. Add egg, flour, remaining ⅛ teaspoon pepper, and remaining 1 teaspoon salt to potatoes, and stir until a slightly lumpy batter forms.
  4. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Spoon 2 tablespoons batter per pancake into skillet. Cook until golden brown on both sides, turning once. Transfer to a heatproof plate.
  5. Using a 1¼-inch shamrock-shaped cutter, cut 24 shapes from pancakes. Using a slightly smaller shamrock-shaped cutter, cut 24 shapes from corned beef.
  6. On each shamrock-shaped panake, layer ⅛ teaspoon mustard, a corned beef shamrock, and coleslaw. Serve immediately.
Notes
MAKE-AHEAD TIP: Pancakes can be prepared and cut out a day in advance. Place shamrock cutouts in a single layer in an airtight container, and refrigerate. Let come to room temperature before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/corned-beef-cabbage-canapes/