Whether you’re throwing a cocktail party or hosting a sit down dinner to celebrate Christmas, serve your guests a really good canapé with their first drink and the evening will be off to a flying start. Ian Daw is Head Chef of Events at The Ned – here’s how he prepares and serves his smoked salmon canapés.

‘The Scottish salmon is cured for 36 hours in a juniper, gin, salt, sugar, lemon, thyme marinade. It’s then washed off and left to dry before slicing. It sits on top of a watercress mayo. We make a watercress puree in boiling water, drop the picked watercress for 30 seconds, take out and then blend adding a little of the water back in and chill over ice. Make your mayonnaise then fold in the watercress puree.

The next step is the sourdough croute. I buy the ancient sourdough loaf from Flourish Bakery for this; we freeze it, slice it wafer-thin on a meat slicer then bake in the oven with olive oil and salt. Once out of the oven, we snap it to the size required, place a blob of watercress mayo on top, make the salmon into a rose shape and top with more mayo and picked English watercress.’ Ian Daw, Head Chef of Events, The Ned

The Ned

Our hotel and members' club in the City of London has nine restaurants, indoor and rooftop pools, a gym, spa and hamam.