Quick Christmas Canapé Recipes

The secret to successful entertaining this Christmas is to keep things simple. Impress your guests with a selection of delicious canapés served up in style – they never need to know just how quick and easy they were to make…

Quick Christmas Canapé Recipes with Thornback & Peel

Smoked Salmon & Crème Fraîche Blinis

What could be simpler or more delicious than a spoonful of crème fraîche topped with smoked salmon and chives. Although you can buy ready-made blinis, it’s fun to make your own, fresh on the day.

Quick Christmas Canapé Recipes with Thornback & Peel

For the blinis
Ingredients (makes 30)

120g self-raising flour
1 large free-range egg
olive oil
240ml semi-skimmed milk
unsalted butter


  1. Place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.
  2. Put a large non-stick frying pan on a medium heat and add a small knob of butter.
  3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.
  4. Transfer to a serving platter or one of our trays, top with smoked salmon, a dollop of crème fraîche and a sprinkling of freshly chopped chives.
    Quick Christmas Canapé Recipes with Thornback & Peel

Creamed Beetroot & Thyme Tartlets

Quick Christmas Canapé Recipes with Thornback & Peel

Ingredients (makes 30)

30 mini pastry cases
250g ready cooked beetroot
250g cream cheese
fresh horseradish
bunch of fresh thyme


Whizz the beetroot and cream cheese together in a blender until smooth. Spoon a dollop of the beetroot mixture into each tartlet. Top with a fine grating of fresh horseradish root and a tiny sprig of thyme. And serve!

Brussel Sprout Skewers with Dukkah Spiced Yogurt Dip

Convert even the hardiest of sprout-haters with this deliciously different serving suggestion. Dipped in dukkah, a heavenly mix of dry roasted herbs, nuts, and spices, Brussel sprouts are transformed into a delectable pre-dinner nibble.

Quick Christmas Canapé Recipes with Thornback & Peel
For the dukkah:

40g hazelnuts
40g pistachios
1 tbsp whole dried coriander seeds
1 tbsp sesame seeds
1 tsp dried peppercorns
½ tsp dried coriander
½ tsp dried orange peel
½ tsp salt

For the yogurt dip:

greek yogurt
olive oil
squeeze of lemon
pinch of salt

Bag of small, firm fresh green Brussel sprouts (these have the best flavour)


  1. Using a small, dry frying pan over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander seeds and toast for a few more minutes. Next add the sesame seeds, peppercorns, and orange peel. Toast for a minute, then remove the pan from the heat, mix in the dried coriander, and add a few pinches of salt.
  2. Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Stop mixing when it’s still a dry crumble, to prevent it turning into a paste.
  3. Mix the Greek yogurt with salt and a dash of lemon juice. Sprinkle the dukkah on top along with a drizzle of olive oil.
  4. Steam your Brussel sprouts for no more than 5 minutes to retain their slightly sweet, nutty flavour. When cool enough to handle, thread three at a time onto wooden cocktail skewers and serve with the spiced dukkah dip.

Lemon & Raspberry Tartlets

And now for something sweet! Finish off your drinks party with fresh raspberries and a zing of lemon zest. These little treats can be whipped up in moments.

Quick Christmas Canapé Recipes with Thornback & Peel

Ingredients (makes 30 tartlets)

30 mini pastry cases
150g Yeo Valley Organic Lemon Curd Yogurt
250g fresh raspberries
Fresh lemon


Spoon the yogurt into the individual tartlet cases and top with a couple of fresh raspberries. Finish with a fine grating of lemon zest. Delicious!

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