In the above video Lyndsay shows us how to rustle up some 'DIY canapés*.
These are perfect for serving whilst your hot canapés are cooking (they take about 20 mins to cook from frozen) you can serve up some of your pre-prepared, cold 'DIY' canapés*. Simply prep before people descend - then glide seamlessly from kitchen to lounge with plate in hand looking like the kitchen deity you know you are. Feel free to be less fancy than Lyndsay (at the minimum just spread on a crostini and plonk some chutney and you're away!)...but they do look rather pretty.
Smoked Mackerel Pâté with Original Crispbread and Wild Plum Chutney
The strong flavour of the Smoked Mackerel Pâté goes very well with the sweetness and spice of the Wild Plum Chutney. The Original Crispbreads have been used so not to overpower the other strong flavours.
You might like to use a small sprig of dill for decoration. It’s fabulous with fish!
Roast Salmon Pâté with Original Crispbread and Pickled Samphire
A very fishy canapé! The Pickled Samphire is picked from Mersey Island in Essex and certainly adds a tangy crunch to the smooth Salmon Pâté. We’ve chosen the Original Crispbread so not to over balance the flavours.
The samphire is enough for decoration. You will need to snip this into smaller pieces with some scissors or a sharp knife. You can do this ahead of serving and keep it in the jar.
Roast Salmon Pâté with Original Crispbread and Wild Garlic Pesto
Possibly the most intriguing of flavours, but they strangely work well together. The Original Crispbread is the perfect canvas for most canapés as it’s not overpowering and the Garlic Pesto and Salmon Pâté are delicious together.
The green of the Wild Garlic Pesto is enough to make this canapé look fabulous!
Chicken Liver Pâté with Seeded Wholegrain Crackers and Crab Apple Jelly
The Crab Apple Jelly has a certain tartness to it which really cuts through the richness of our Chicken Liver Pâté, whilst the ‘nutty’ texture of the seeded wholegrain crackers compliments the smoothness of both the pâté and jelly.
You could serve it with a little sprig of thyme on top. Looks great and the thyme enhances the flavours.
Chicken Liver Pâté with Seeded Wholegrain Crackers and Wild Garlic Pesto
This Wild Garlic pesto packs a punch – you really only need a small amount. The flavours work really well together and the texture of the cracker balances the smoothness of the pâté.
The bright green colour of the pesto is enough to make this canapé look amazing – so don’t worry about any additional decoration.
Chicken Liver Pâté with Spelt & Fig Crackers and Red Onion Marmalade
We’ve used the Spelt & Fig Crackers with the Red Onion Marmalade as they both have subtle but sweet flavours. This really compliments the Pâté.
You could use some thyme to decorate the tops of these canapés which highlights the flavour of the Red Onion Marmalade. The green of the thyme brightens them up too!
Chicken Liver Pâté with Spelt & Fig Crackers and Wild Plum Chutney
The Chicken Liver Pâté has a really versatile flavour. The fruitiness of the Wild Plum Chutney and the sweetness of the Spelt & Fig Crackers really compliment the savoury Pâté.
We snipped a piece of chive to balance on top. Although it doesn’t add a huge amount of flavour, it certainly makes the canapé look great!