Prepare to become the ultimate party host this Christmas as our Events & Development Chef, David Rice, shares his top three festive canapé recipes to add that extra sparkle to your party menu.
David explains, "A well-crafted canapé isn’t just a bite, it’s an experience that brings everyone together and gets the party started in style. Christmas canapés are a delightful blend of flavour and creativity - the perfect way to give your guests a taste of the celebration ahead."
Smoked Salmon Blinis Canapés
Delicate, fluffy blinis topped with silky cream cheese, smoked salmon, and garnished with fresh herbs make a delicious, sophisticated canapé and they are easy to prepare.
Ingredients:
For the blinis:
- 1/2 cup all-purpose flour
- 1/4 cup buckwheat flour (optional, for a traditional flavour)
- 1 tsp baking powder
- Pinch of salt
- 1 egg, separated
- 3/4 cup milk
- 2 tbsp melted butter (plus extra for cooking)
- 1 tbsp finely chopped fresh dill (optional)
- 1 tbsp water (if needed, to adjust consistency)
For the toppings:
- 4 oz smoked salmon, thinly sliced
- 4 oz cream cheese (or crème fraîche for a tangier flavor)
- 1 tbsp lemon juice
- Fresh dill or chives, finely chopped (for garnish)
- Capers (optional, for garnish)
- Black pepper (freshly cracked, to taste)
- Lemon wedges (optional, for serving)
Instructions:
1. Make the blinis:
- In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour (if using), baking powder, and a pinch of salt.
- In a separate bowl, whisk the egg yolk and milk until smooth. Stir in the melted butter and chopped dill (if using).
- In another clean bowl, beat the egg white until stiff peaks form.
- Gradually fold the egg yolk mixture into the dry ingredients, then gently fold in the beaten egg white. The batter should be thick but smooth. If needed, add a little water to loosen it slightly.
2. Cook the blinis:
- Heat a non-stick skillet or frying pan over medium heat and add a little butter.
- Using a tablespoon, spoon small dollops of batter into the pan to form small, round blinis (about 2-3 inches in diameter).
- Cook for 1–2 minutes on each side, or until golden brown and puffed. Flip gently using a spatula and cook the other side.
- Remove the cooked blinis from the pan and set aside to cool slightly.
3. Prepare the toppings:
- In a small bowl, mix the cream cheese with the lemon juice until smooth and creamy. Add a pinch of black pepper to taste.
- If your smoked salmon slices are large, cut them into smaller, bite-sized pieces that will fit nicely on top of the blinis.
- Chop the fresh dill or chives for garnish.
4. Assemble the canapés:
- Spread a thin layer of the lemony cream cheese mixture onto each blini.
- Top with a piece of smoked salmon, folding or rolling it into a nice shape.
- Garnish with fresh herbs (dill or chives), a couple of capers (optional), and a crack of black pepper.
- Serve with lemon wedges on the side, for guests to squeeze over the top.
David's tips:
- Make ahead: You can prepare the blinis a few hours in advance and store them in an airtight container at room temperature. Reheat them briefly in the oven or on a skillet before serving.
- Flavour variations: You can mix finely chopped shallots or red onions into the cream cheese for extra flavour, or try adding a touch of horseradish or Dijon mustard for a bit of heat.
- Vegan option: Replace the smoked salmon with a plant-based option like smoked carrot or vegan "lox," and use a dairy-free cream cheese alternative.
These Smoked Salmon Blinis Canapés are a great way to showcase the rich, savoury flavour of smoked salmon in a bite-sized, sophisticated form. Perfect for festive occasions or as a showstopper at your next party!
Thai Crab Cakes with Mango Salsa Canapés
These flavourful Thai-inspired crab cakes, combined with a fresh and zesty mango salsa, are a perfect canapé that balances savoury, sweet, and spicy flavours. They’re elegant, bursting with tropical flavour, and sure to be a hit at any gathering.
Ingredients:
For the Thai crab cakes:
- 1 lb (450g) fresh crab meat (lump or claw meat, picked through for shells)
- 1/4 cup panko breadcrumbs (for binding)
- 1 large egg
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp Thai red curry paste (adjust to your spice preference)
- 1 tbsp fish sauce
- 1 tsp lime zest
- 1 tbsp fresh cilantro, chopped
- 1/4 cup coconut milk (or regular milk if preferred)
- Salt and pepper, to taste
- Vegetable oil for frying
For the mango salsa:
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 small cucumber, peeled, seeded, and diced
- 1-2 tbsp fresh cilantro, chopped
- 1-2 tbsp fresh lime juice
- 1 tsp honey (optional, for sweetness)
- 1 small red chilli, finely chopped (optional, for a kick)
- Salt and pepper, to taste
To assemble:
- Miniature canapé spoons or small skewers (optional)
- Microgreens or fresh herbs for garnish (optional)
Instructions:
1. Make the crab cake mixture:
- In a large bowl, combine the crab meat, panko breadcrumbs, egg, red onion, garlic, ginger, Thai red curry paste, fish sauce, lime zest, and chopped cilantro.
- Gradually stir in the coconut milk to moisten the mixture, making sure everything is evenly combined. The mixture should be firm but sticky enough to hold together when formed into cakes. If it's too loose, add a little more breadcrumbs.
- Season with salt and pepper to taste.
2. Form the crab cakes:
- Using your hands, form small bite-sized crab cakes, about 1 to 1.5 inches in diameter (about the size of a tablespoon). If you prefer, you can form them slightly smaller to fit your canapé spoons or platters.
- Place the formed crab cakes on a parchment-lined tray and refrigerate for about 30 minutes to firm up.
3. Fry the crab cakes:
- Heat about 2 tbsp of vegetable oil in a large skillet over medium heat.
- Fry the crab cakes in batches for 2-3 minutes on each side, or until golden brown and crispy.
- Once cooked, remove the crab cakes from the pan and place them on a paper towel-lined plate to drain any excess oil.
4. Make the mango salsa:
- In a medium bowl, combine the diced mango, red bell pepper, red onion, cucumber, and fresh cilantro.
- Add the lime juice and honey (if using), and mix gently to combine.
- If you like a bit of heat, add the finely chopped red chilli. Season with salt and pepper to taste.
5. Assemble the canapés:
- Place each crab cake onto a serving platter.
- Spoon a generous amount of the mango salsa on top of each crab cake.
- Garnish with additional cilantro or microgreens for a fresh, vibrant touch.
6. Optional garnishes:
- For extra flair, serve the crab cakes on mini skewers or canapé spoons for easy serving and a more polished look.
- You can also drizzle a small amount of coconut milk or a light dressing over the top for a creamy finish.
David's tips:
- Make Ahead: You can prepare the crab cakes and mango salsa a few hours in advance. Keep the crab cakes refrigerated until ready to fry, and store the salsa in an airtight container in the fridge.
- Flavour adjustments: If you prefer less heat, reduce the amount of red curry paste or skip the red chilli in the salsa. Adjust sweetness by adding more honey to the salsa if needed.
- For a gluten-free version: Use gluten-free breadcrumbs or omit them entirely and substitute with crushed rice crackers or cornmeal for binding.
These Thai crab cakes with mango salsa canapés are a delightful balance of rich crab, aromatic spices, and refreshing tropical fruit. They’re perfect for festive gatherings, or any occasion that calls for something a little different.
Smoked Chicken and Leek Vol-au-Vent Canapés
These elegant smoked chicken and leek vol-au-vent canapés, with buttery puff pastry shells, a creamy smoked chicken filling, and a subtle leek flavour are a firm favourite for any occasion.
Ingredients
For the vol-au-vent pastry:
- 1 sheet of ready-made puff pastry (about 250g)
- 1 egg (for egg wash)
For the smoked chicken and leek filling:
- 2 smoked chicken breasts (shredded or diced)
- 1 leek (thinly sliced, white and light green parts only)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup (120ml) double cream (heavy cream)
- 1/4 cup (60ml) chicken stock (low-sodium)
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives (optional, for garnish)
Instructions
1. Make the vol-au-vent shells:
- Preheat your oven to 200°C (400°F).
- Roll out the puff pastry on a lightly floured surface. Using a round cookie cutter (about 2 inches in diameter), cut out small circles for the base of the vol-au-vent. You will need one base per canapé.
- Using a smaller round cutter (about 1 inch in diameter), cut out the centre of each circle to form a ring. This will be the top part of the vol-au-vent. Save the cut-out centres for garnish or mini pastries.
- Place the pastry bases on a baking sheet lined with parchment paper. Brush with a little beaten egg (egg wash) to help them brown and become shiny.
- Place the pastry rings on top of the base, also brushing with egg wash.
- Bake in the preheated oven for 12-15 minutes, or until golden and puffed up. Once baked, remove from the oven and let cool slightly. The vol-au-vent shells should be crisp and hollow inside.
2. Make the smoked chicken and leek filling:
- In a large frying pan or skillet, heat the butter and olive oil over medium heat.
- Add the sliced leeks and cook gently for 4-5 minutes until softened, stirring occasionally. Be careful not to brown the leeks.
- Add the shredded smoked chicken to the pan, stirring to combine with the leeks.
- Pour in the chicken stock and simmer for 2-3 minutes, allowing the liquid to reduce slightly.
- Stir in the double cream, Dijon mustard, and thyme leaves. Continue to cook for another 2-3 minutes until the mixture thickens and becomes creamy.
- Season with salt and freshly ground black pepper to taste.
- Once the filling has thickened to your liking, remove from the heat and let cool slightly.
3. Assemble the vol-au-vents:
- Carefully fill each puff pastry shell with the smoked chicken and leek mixture, being generous but careful not to overfill them.
- If desired, you can garnish each vol-au-vent with a small sprig of fresh parsley or a few snipped chives for a burst of colour and freshness.
4. Serve:
- Arrange your smoked chicken and leek vol-au-vent canapés on a platter and serve immediately.
David's tips:
- Puff pastry shortcut: If you’re short on time, you can buy pre-made vol-au-vent shells from the store and skip the step of making your own pastry.
- Make ahead: You can prepare the filling a few hours ahead of time and keep it in the fridge. Just fill the vol-au-vent shells right before serving.
- Smoked chicken alternative: If smoked chicken is not available, you can use rotisserie chicken or poached chicken breast. Add a small amount of smoked paprika or liquid smoke to mimic the smoky flavour.
- Serving suggestion: These canapés pair beautifully with a crisp white wine, like Sauvignon Blanc, or a light sparkling wine.
We hope you enjoy creating and savouring these festive party bites.