I realised recently that I don’t often share little bite size offerings on my blog and that’s something I’ve been meaning to change. And now Christmas is round the corner, I’ve whipped up some quick and easy party canapés with the Saucy Fish Co that I hope inspire you.
What I’ve always loved about their fish (which you can buy in many supermarkets) is the zest and zing in their flavours. It’s not just a packet of fresh fish; it’s a recipe put together for you with little to no effort needed.
So these were perfect to create some easy finger food and what’s better is that they’re light to eat too!
Lime & Coriander Salmon Shots – Serves 6
- 225g pack of Saucy Fish Co Steamed Lime & Coriander Salmon
- 85g soft cream cheese or quark
- 2 avocados
- 1 lime, cut in to slices
- Place the salmon and half the sauce sachet in a food processor and blitz until you have a fine paste.
- Stir in the cream cheese or quark and equally spoon it in to 6 shot glasses.
- Rinse out the food processor and place in the flesh from the avocados and the remaining sauce from the sachet and salt before blending until smooth.
- Spoon on top of the fish paste in the shot glasses and garnish each glass with a slice of lime.
Sweet Potato Smoked Haddock Vintage Cheddar Canapés
- Cooking oil spray
- 1 pack of The Saucy Fish Co’s Foil Bake in the Bag Vintage Cheddar Smoked Haddock
- Sweet potatoes, cut in to 5mm slices (1 potato per 10 canapés)
- 50g of quark or fat free cream cheese (for mousse) or 25g for a paste
- Hot sauce (optional)
- Fresh dill to garnish
- Preheat your oven at 180 degrees.
- Carefully separate the haddock while they’re still in the bag and place foil facing down in the middle of the oven for 15 minutes.
- Meanwhile, preferably using a griddle pan, spray with cooking oil spray and place in 10 or more sweet potato slices, sprayed with oil spray and seasoned with salt.
- On high heat, fry each side for 3 minutes, pressing down to create char-grilled marks and set aside.
- Once the haddock is cooked, remove from the oven and leave to stand for a minute then pour in to a food processor and blend.
- Then stir in 50g of quark for a mousse or 25g for a paste, add some hot sauce if you wish and spoon on top of each sweet potato.
- And garnish with some fresh dill.
- All as above except the sweet potatoes
- 2-3 courgettes, cut length ways in to 5mm slices
- Cocktail sticks
- Follow the smoked haddock paté recipe as above.
- Lay flat the courgettes and carefully cut in to 5mm slices.
- Spray a griddle pan with oil spray and fry the courgettes 3 minutes each side.
- Remove from the heat and spoon over the paté.
- Now roll up in to wheels and hold in place with cocktail sticks.
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Disclosure: The video in this post was an advertorial commissioned by The Saucy Fish Co. All opinions are my own and truthful.