I've recently starting using both plain and spiced mini papadoms for canapé bases; they're perfect in terms of their size and texture.
20 plain mini papadoms
120g smoked salmon or trimmings of smoked salmon, finely chopped
tbsp crème fraîche
Half a very ripe avocado
Juice of half a lemon
Salt and freshly ground black pepper
Dill, for garnishing
Mash up the avocado and add a little lemon juice and salt and pepper to taste. Mix the salmon with enough crème fraîche to bind it.
To serve, place roughly half a teaspoon of the avocado in the centre of each papadom and then spoon the salmon over the top.
Scatter over the sprigs of dill.