Easy party canapes

(3 ratings)

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Easy party canapes recipe
Easy party canapes recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Sharing good food with family and friends is a big part of what Christmas is all about. Sometimes the best kind of food is a selection of nibbles served with drinks. This small combination of party canapes offers a meat, a fish and a vegetarian option. They look fantastic but are in fact, easy to make. They make the most of good ready-made products and fresh ingredients. If you are catering for larger numbers simply double or treble the quantities. Don’t forget to serve cocktail sticks with the warm chicken tikka bites and extra lemon slices with the salmon, dill and lemon layer.


  • 4tbsp natural yoghurt
  • 2tsbp chicken tikka curry paste
  • 2 skinless chicken breast fillets, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 100g full fat soft cheese
  • 4tbsp double cream
  • Finely grated rind of 1 small lemon
  • 2tbsp finely chopped fresh dill
  • 100g smoked salmon, torn into small pieces
  • Fresh dill sprigs to decorate
AVOCADO tartlets
  • 8 mini tart cases
  • 4 heaped tbsp guacamole

For extra effect pipe swirls of dill and lemon flavoured cream cheese into the glasses when layering. Use a piping bag fitted with a medium fluted nozzle.


To make the chicken tikka bites:
  1. Preheat the oven to 200°C/400F/fan 180°C/Gas Mark 6. Mix the yoghurt and tikka paste together and mix in the chicken.
  2. Brush a baking try with some of the oil then arrange the chicken pieces on the tray. Drizzle with the remaining oil and bake for 15-20 mins or until the chicken is cooked through. Serve warm.
To make the smoked salmon, dill and lemon layer:
  1. Place the full fat soft cheese in a bowl and beat with a wooden spoon until smooth. Add the cream, lemon rind, dill and lots of freshly ground black pepper and beat again until smooth.
  2. Layer up dill cheese and pieces of smoked salmon, dividing between 4 small ‘shot glasses’ (see That’s good to know) and chill for 15 mins or longer before serving garnished with fresh dill sprigs.
To make avocado tartlets:
  1. Spoon the avocado the into the mini tart cases. Serve within 30 mins – 1 hour to prevent the tart cases going soggy.

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