Christmas canapé recipes by Humphrey Munson
‘Tis the season for entertaining, and there’s nothing better than a few tried and tested canapé recipes that are quick, easy and delicious. Louisa Eggleston, the Creative Director at Humphrey Munson shared these Christmas canapé recipes with us that are best served with lots of fizz…
1. Smoked Salmon Blinis
You can either buy the blinis ready made, or make them yourself which is less time-consuming than you may think (recipe here). Either way, you simply need to heat the blinis in the hot oven for around 3-4 minutes, and top with smoked salmon. Mix together a tablespoon of mayonnaise, some chopped dill and a dollop of Dijon mustard with a little olive oil (using a jam jar is easiest) and drizzle over the assembled canapés at the last moment.
2. Wild Mushroom Crostini
These wild mushroom crostini are so easy to make and so delicious, they are sure to be a winner when serving to friends and family and you can make this half an hour prior to guests arriving, leave in the pan with a lid to cover, and just re-heating when required.
Melt a big knob of butter and gently fry some finely diced white onion. Once the onion is translucent add a little finely diced garlic (a clove is plenty) and a large handful or two of sliced mushrooms – we like to use wild mushrooms, but this works just as well with chestnut mushrooms. Turn up the heat and add a glug of white wine. A few chopped thyme leaves can be added now, and then finally stir in some grated parmesan away from the heat so it gently melts. Stir in some freshly chopped parsley, and serve on some sliced and toasted fresh ciabatta, and season with salt and pepper.
3. Garlic and Tarragon Scallops
Perhaps the quickest and easiest canapé ever, all you need to do to make these is to melt some butter in a pan add some crushed garlic and then the scallops. The scallops only need a minute each side if they are this size above, or a minute and a half if bigger. You can add a little white wine if you like or leave with just the butter and garlic. Add some finely chopped tarragon at the end and season with salt and pepper. (Top tip: if the scallops are damp, be sure to dry them off before you add to the pan).
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