George Calombaris is a TV personality, chef and restaurateur.

He has owned a number of different restaurants over the years mainly in Sydney and Melbourne.

Today, George is making smoked salmon and miso butter canapes.

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Recipe below:

Smoked salmon, Coppertree farms crème fraiche, Cloudy Bay clams

Makes 4 portions

4 Sour dough slices

200gr Unsalted butter Coppertree

1 packet Instant miso soup

200 grams Smoke salmon

200 grams Crème fraiche

20 pieces Cloudy Bay clams cooked

1 whole Daikon (Chinese radish)

300ml white vinegar

200 grams white sugar

100 ml water

1 bunch Dill

Method

1. Place vinegar, sugar and water into a pot and bring to boil, then add all dill stacks. Then pour over daikon that has been cut into large match sticks. Set aside to pickle
2. Take Instant miso and butter and blend till smooth. Brush sour dough with butter and toast in moderate heat fry pan until golden brown, set aside
3. To assemble place sliced smoke salmon on top of sour dough, then a spoon of crème fraiche, 5 pieces of pickled daikon, lots of dill sprigs, and clams removed from there shells.