Seafood canapés

  • 4 persons
  • cooking time:30
  • difficulty


  • Baguette, diagonal
  • 50 ml cream
  • Mayonnaise, 1.5 tbsp each canapé
  • Ketchup, 2 ts
  • Cayennepeper, 0.5 ts
  • Brandy, 1 ts
  • Worcester, 1 ts
  • Tabasco, 1 ts
  • Parsley, finely sliced
  • Salt and pepper
  • 1 lemon
  • lettuce
  • Shrimp, 150 gram
  • Capers
  • Mackerel, skin off
  • French mustard, 1.5 ts
  • Granny Smith apple, thin rings
  • Red union, thin rings
  • Smoked salmon, 200 g
  • Watercress
  • Creme Fraîche, 1 tbsp

How to prepare

This recipe is all about simple, delicious seafood finger food with these three epic seafood canapés! A shrimp cocktail, a smoked mackerel spread with tangy apple and onion slices, and a canapé with smoked salmon and a silky sour cream sauce! How does that sound to you?



  • 1 Preheat the oven on 190-200 degrees. Cut the baguette diagonal. Place them in the oven for 4-6 minuets.
  • 2 Shrimp canapé: add the cream in to a bowl. Whisk it until it gets a firmer structure. Add the mayonaise, ketchup, cayenne pepper, brandy, Worcester, tabasco, parsley, salt en pepper. Mix this. If you like you can add some lemon juice. Add 80% of the shrimps. Mix this. Take the spreads, cover them with some salad and top it of with some shrimps, capers and chives.
  • 3 Mackerel canapé: Take off the skin. Break them. Add the mayonaise, mustard and peper in to a bowl. Mix this. Ad a little bit of the parsley to it. Peal the granny smith apple and cut this in thin slices. Take the toasts. Cover them with some rocket. Then you add the mackerel spread and top it off with some granny smith apple and red union.
  • 4 Salmon canapé: add the creme fraîche, with some lemon juice, a little bit of the zest, peper and salt in to a bowl. Mix this. Cover the toast with some rocket and salmon. Top it off with the creme fraîche, spring union and some capers

Smoked Atlantic Salmon