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Recipe Card
Christmas Canapes
The Christmas preparations are now well and truly under way.
Why not impress any impromptu guests with some impromptu store cupboard canapes?
These festive bites are sure to get mouths watering.
Canape 1: Salmon And Dill Pate On Melba Toasts
Makes 16 minimum.
Delicious melba toast triangles with a generous dollop of salmon and dill pate on top.
Ingredients from British Corner Shop
- A 213g tin of John West Wild Red Salmon (remove skin and bones)
- 25g of Hellmann's Real Mayonnaise
- 1/4 of a teaspoon of Schwartz Dill
- 4 slices of Warburton's Wholemeal Medium Bread
- 2 teaspoons of Jif Lemon Squeezy
To be Sourced Locally
- Salt and Black Pepper for seasoning
- Fresh Dill for garnishing
- Fresh Lemon for garnishing
Method
Toast the bread on both sides, remove the crusts and cut into triangles.
Carefull slice through each slice horizontally and toast the untoasted side.
Mix the salmon, mayonnaise, dill and lemon juice, season and pile generously onto the melba toasts. Garnish as desired.
Canape 2: Smoked Sausage And Chutney Topped Oatcakes
Makes 16 minimum.
A meaty bite for the hungry guest, these oatcakes will keep hunger at bay for peckish guests.
Ingredients from British Corner Shop
- A packet of Nairn's Mini Oatcakes
- A Matterson's Smoked Pork Sausage
- A jar of Baxters Albert's Victorian Chutney
To be Sourced Locally
- Unsalted Butter - at room temperature
Method
Lightly butter each oatcake.
Top each one with a disc of sausage and a small spoon of chutney.
Canape 3: Five Minute Mince Pies
Makes 16 mini tarts.
A festive favourite, the enduring mince pie is hard to beat.
These mini mince pies are ideal, with a higher pastry to mincemeat ratio they are also ideal for sweet tooths.
Ingredients from British Corner Shop
- 16 heaped teaspoons of Duerr's Luxury Mincemeat with Brandy and Ginger
- 4 slices of Warburton's Medium White Bread
- 8 teaspoons of Quiggins Cumberland Brandy Butter
- 8 Whitworths Glace Cherries, halved
- Silver Spoon Icing Sugar
Method
Heat the oven to 180°C.
Using a round mini pastry cutter, cut 4 circles from each slice of bread.
Butter on both sides using the brandy butter.
Press into a mini tart tray and fill with mincemeat.
Cook for between 8 and 10 minutes.
Serve dusted with icing sugar and topped with half a cherry.
Canape 4: Trifle Shots
Makes 8 servings.
The perfect way to finish off your canapes, a small sweet shot with a dose of sherry.
Ingredients from British Corner Shop
- 2 pots of Hartley's Ready To Eat Raspberry Jelly
- A packet of Bird's Dream Topping, made up as directed
- 4 Amaretti Virginia Soffici
- 8 teaspoons of Harvey's Bristol Cream Sherry
Method
Crumble the biscuits and fill one third of each shot glass.
Add the sherry, then a third raspberry jelly, finally toppping with a swirl of dream topping.
Recipe Date: 13th December 2011.