Christmas Canapes Recipes

Canapes and small bites is always a nice way to start a meal when you have guests. It does not need to be too sophisticated or time-consuming to impress your guests – you just need to have the right recipes! Today we share two great ideas for simple but elegant canapes you can make for your Christmas dinner.

 Baby Smoked Salmon Potato Cakes

Baby smoked salmon potato cakes
This recipe makes about 22 small potato cakes. If making this recipe in advance, prepare to end of step 3 up to 3hr ahead. Cool, cover and store at room temperature. Complete recipe up to 30min ahead. Cover loosely and keep at room temperature (chilling will make the potato cakes hard).
  • 200 g ready-made mashed potato
  • 125 g plain flour, plus extra to dust
  • 1 medium egg, lightly beaten
  • 25 g butter
  • 100 g crème fraîche
  • 75 g cold or hot-smoked salmon flakes
  1. Heat mashed potato according to pack instructions to soften it, then cool for 5min. In a large bowl, stir together the mash, flour, egg and seasoning to make a smooth dough. Tip out on to a lightly floured surface and pat into a 20.5cm (8in) round.
  2. Heat butter in a large non-stick frying pan and fry potato cake for 4-5min, until golden on the underside. Flip and cook the other side for 3min until golden.
  3. Slide potato cake on to a surface and use a 4cm (1½in) cutter to stamp out circles – you should have about 22. Allow them to cool.
  4. Top the cooled rounds with a little crème fraîche and a flake of hot-smoked salmon. Garnish with freshly ground black pepper and serve.
  5. TIP: To make this with home-made mash, peel and chop 250g potatoes, then boil for 15min until tender. Drain and steam dry in a colander, then tip back into the pan, add 2tbsp milk and 1tsp butter, then mash. Allow to cool for 5min, then complete the recipe.

Crab & Avocado Sesame Toasts

Crab & avocado sesame toasts
This super easy canape can be assembled in minutes while still staying festive and elegant. You can replace the crostini with any crackers or bread you like.
  • 100g guacamole
  • 16 crostini
  • 200g white crabmeat
  • 2 tbsp sesame seeds
  • lime wedges, to serve
  1. Divide the guacamole between the crostini. Top each one with a spoonful of crabmeat.
  2. Toast the sesame seeds in a pan, then sprinkle over each crostini.
  3. Serve with lime wedges.


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