Hosting a party at home? Try these 5 canapés perfect for entertaining at home and you’ll have things off to a flying start…
This classic canapé never fails and I find that my guests often love a to enjoy trying out something new.
Makes 10-12 Canapés Spoons
1 x 8oz salmon fillet, skin off
1 tablespoon capers, diced
1 tablespoon cornichons, diced
1 tablespoon chopped dill
Zest of 1 medium lemon
Zest of 1 lime
Freshly ground pepper
- Place your salmon fillet wrapped in cling film into the freezer to chill while you prep all your ingredients.
- Chop all your ingredients, zest the citrus fruits and place in a bowl.
- When your salmon has chilled down gently cube your salmon fillet, so that you have 1cm pieces.
- Mix the salmon and other ingredients together, season and enjoy!
- Serve on a canapé spoon with a garnish of your choice, an edible flower or micro cress can often look fun.
Gold Quail Eggs with Black Lava Sea Salt
Small but mighty these gold coated quail eggs never fail to impress and are super simple to create.
Makes 12 Eggs
1 pack of quail eggs
2 tablespoons of colorant alimentaire metallisé
2 tablespoons of Viking smoked salt or black lava salt
Three Step Recipe:
- Gently place your quail’s eggs into boiling water and cook for 2 mins 40 seconds and then run under cold water to cool down before peeling.
- Once cold, peeled and dry, sprinkle gold powder over the eggs until they are evenly covered.
- Fill a ramekin with Smoked Salt or Black Lava Salt from Sous Chef and watch your guests reaction to your fun, perfectly cooked and beautiful gold eggs!
Ham Hock and Parsley Croquettes
These little balls of amazingness are not just very on-trend at the moment they’re also damn delicious too!
1 large ham hock (soaked overnight)
1 carrot diced
1 onion diced
2 celery stalks
3 bay leaves
1 clove of garlic crushed
11g shallots chopped
Handful of chopped parsley
2 tablespoons wholegrain mustard
½ teaspoon cracked pepper
40g plain flour
2 beaten eggs
- Remove ham hock and place into saucepan with the vegetables, peppercorns and bay leaves.
- Slowly bring to the boil skimming away any froth. Simmer until tender – approximately 2-3 hours and then leave to cool.
- Pick the ham hock and pulse in a food processor until shredded.
- Add garlic, shallots, mustard and parsley and blend until mix has bound together. Add cracked black pepper.
- Mould into approximately 8-inch cylinder rolls and roll into cling film. Chill for 2 hours.
- Cut evenly into small croquettes.
- Pass through flour, eggs and bread crumbs.
- Deep fry until golden at 170 degrees.
- Drain on paper towel
- Serve on a skewer and place in a Sous Chef wooden holder.
Seared Scallops with Poppy and Chia Seeds
Showcase some amazingly fresh scallops with this simple canapé recipe.
4 medium fresh scallops
1 tablespoon chia seeds
1 tablespoon poppy seeds
Salt & Pepper
- Remove scallops from their shell, quickly rinse and pat dry.
- Lightly season scallops, sear in a smoking hot frying pan until light golden for 1-2 minutes.
- Roll into the mixed poppy and chia seeds
Sirloin Steak Skewers with Rocket
This canape is always a crowd pleaser, especially amongst the men. Simple yet substantial.
2 6oz sirloin steak trimmed
1 garlic clove crushed
Few sprigs of thyme
Teaspoon olive oil
Teaspoon rock salt
Hand fall of rocket
- Marinade the steak for 10 minutes with garlic, thyme, olive oil and lightly season with salt and crack black pepper.
- Meanwhile, place a griddle pan on until it is very hot.
- Carefully cook the steaks to your liking – rest for 5 minutes.
- Carefully slice lengthways.
- Skewer the steak strips with rocket leaves and serve
Enjoy and happy canapé creating!