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Four Quick Cocktail Blini Canapé Ideas

Four Quick Cocktail Blini Canapé Ideas

Food served to guests as they're starting to mingle should incite conversation and provide everyone with some kind of common ground to meet on, there's no better common ground than a food based common ground!

I've recently developed a habit of inviting people over for a dinner party or for cocktails last minute and then coming to the realisation I am not at all prepared for them (unsurprisingly)! Born of these self-inflicted very stressful situations is an array of rather simple (yet still interesting enough) canape recipes. 

I've also recently discovered the importance of fresh wasabi root and and have applied my obsessive nature to it wholeheartedly, so you'll find hint of wasabi in a few places here and there - perfectly placed of course.

I like to offer a range of canapes to guests in order to keep the excitement flowing whilst I'm busy in the kitchen ensuring all is going well in the starters and mains department! I believe that a canape should be convenient and interesting, the following four canapes compliment one and other rather well aesthetically and with regards to flavour.

What's great about this is that half of the canapes are actually vegetarian, so you can cater to a wide audience without making any changes - I have marked a (v) next to those that are suitable for vegetarians (please note that this is when using the products linked on www.finefoodspecialist.co.uk at the bottom of this post, please do check ingredients & allergens on items).  

Wasabi Creme Fraiche with Smoked Salmon

Serves: 20 Blinis

Ingredients:

Method:

  1. Place blinis under a preheated grill for around 20 - 30 seconds one each side until slightly crisp. Allow to cool.
  2. Whilst blinis are cooling mix the creme fraiche with the grated wasabi root, this will create a crisp and slightly spicy flavour - don't let it get over powering, if it feels too much then add more creme fraiche to the mix.
  3. Once blinis have completely cooled top them with the creme fraiche/wasabi mix.
  4. Tear the smoked salmon into small strips and place them delicately on top of the creme fraiche/wasabi mix, be careful not to overload the blinis.
  5. Now carefully place a very small sprig of dill atop and serve.

Salmon Caviar with Creme Fraiche

Serves: 20 Blinis

Ingredients:

Method:

  1. Place blinis under a preheated grill for around 20 - 30 seconds one each side (until slightly crisp. Allow to cool.
  2. Once blinis have completely cooled top them with a small amount of creme fraiche, being careful not to overload the blini, a bit of space around the edges always looks much nicer.
  3.  Now top with a teaspoon of salmon caviar pearls, a very small sprig of dill and serve.

  canape83  

Wasabi Pearls with Creme Fraiche (v)

Serves: 20 Blinis

Ingredients: 

Method:

  1. Place blinis under a preheated grill for around 20 - 30 seconds one each side (until slightly crisp. Allow to cool.
  2. Once blinis have completely cooled top them with a small amount of creme fraiche.
  3.  Now top with a teaspoon of wasabi pearls and serve.

Yuzu Tobiko with Wasabi Creme Fraiche (v)

Serves: 20 Blinis

Ingredients:

Method:

  1. Place blinis under a preheated grill for around 20 - 30 seconds one each side (until slightly crisp. Allow to cool.
  2. Whilst blinis are cooling mix the creme fraiche with the grated wasabi root, this will create a crisp and slightly spicy flavour - don't let it get over powering, if it feels too much then add more creme fraiche to the mix.
  3. Once blinis have completely cooled top them with a small amount of creme fraiche/wasabi mix.
  4.  Now top with a teaspoon of yuzu tobiko pearls and serve.
5 years ago
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