One of the best things about Christmas is surely the food, right? The perfect excuse to indulge! We’ve put together a selection of simple to make canapes that really have the wow factor, meaning less time for you in the kitchen and more time enjoying some bubbles with your bubble.
Smoked Salmon Blinis with Dill Creme Fraiche and Caviar
An absolute classic that doesn’t have to cost the earth! We have smoked salmon starting from 100g and a full range of caviar for every budget.
Serves 4:
- 100g smoked salmon
- 75g creme fraiche
- 1 bunch of dill (chives, chervil, parsley and tarragon also work really well) chopped, with some reserved for garnish
- 1 pack ready made blinis
- 10g caviar
- 1 lemon
Combine the creme fraiche and dill, with a squeeze of lemon and a pinch of salt. Top the blinis with the creme fraiche and some smoked salmon. Finally, a touch of caviar and a sprig of left over dill for garnish. Easy!
Smoked Mackerel Pate
This recipe is so versatile, it can be used in so many ways! Personally, I love it on hot toast.
Makes 500g
- 4 fillets smoked mackerel
- 1 lemon
- 400g creme cheese
- a handful of chopped herbs (dill, parsley, tarragon, chives or chervil)
- 1 diced red onion
- 2 diced celery sticks
In a food processor, whizz the smoked mackerel, squeeze of lemon, creme cheese together and add some salt to taste and a few drops of good olive oil.
Gently fold in the herbs, onion and celery and check your seasoning. You’re ready to go!
Crab Toasts
Beautiful, delicate sweet crab meat, with a little hint of lime and zing of fresh chilli. Luxury on toast!
Makes 450g
- 400g white crab meat
- 1 fresh chilli
- 1 lime
- 1 diced red onion
- 1 handful of chopped coriander
- 1 stick of celery, diced
Simply combine all the ingredients and check seasoning. This is best enjoyed within 24 hours of making it, to really get that fresh burst of flavours.
King Prawn Filo Cases
A one bite wonder, these will definitely impress and can be made the day before then simply assembled when your guests arrive.
Makes 12
- 1 packet of filo pastry
- 500 cooked and peeled prawns, chopped
- 1 lemon
- 1 red onion, finely diced
- 1 handful chopped parsley
- A splash of good quality olive oil
- Salt and pepper to taste
- 1 egg, beaten
Layer the filo sheets up and cut into 3 inch squares and brush with the beaten egg. Using a muffin or Yorkshire pudding tray, bake the pastry until crisp and lightly golden. Allow to cool.
Mix the chopped prawns and remaining ingredients together and fill the pastry cases, garnish with a parsley sprig.