Canapes – Smorgasboard

A variety of bases  and  toppings can be used for canapés. If arranged well on trays the array of small bite size canapés can be very attractive. The garnishes on top of the filling also make a difference. A combination of vegetarian and non vegetarian toppings  can be served together on a tray or the vegetarian can be served separately.

Canapes - Smorgasboard

Print Recipe

Servings

minimum 4 canapes per head

Servings minimum 4 canapes per head

Canapes - Smorgasboard Print Recipe Servings minimum 4 canapes per head Servings minimum 4 canapes per head

Ingredients

• See below -

Servings: canapes per head

Instructions

The Base

1. The base can be made of rounds or squares of Bread – plain or toasted, Crispbread or small crackers, Raw vegetables like firm tender carrots, cucumber, zucchini cut into small rounds.

Toppings

1. Toppings can also be varied

Non Veg

1. Chicken liver pate, shredded cooked chicken in mayonnaise, small round slices of sausage, squares of ham, cooked shrimp, shavings of roast meat, flaked cooked fish etc.
2. The cooked diced meats can be mixed with mayonnaise, tartar sauce, creamy mustard if desired.

Veg

1. Cream cheese flavoured with fresh finely chopped herbs, grated carrots or radish mixed with chopped nuts, guacamole ( avocado), diced and sautéd mushrooms, finely chopped coloured peppers, cherry tomatoes, cheese topped with olives, etc.
2. Wherever desired the vegetable toppings can be mixed with seasoned sour cream, creamy mustard, seasoned tomato sauce, etc.
3. Garnish the canapés with attractive colours – fresh herbs, a small piece of coloured chopped pepper (red or yellow), nuts, sliced olives, etc.

Method

1. Select the bases from the variety given above.
2. Select the appropriate toppings and garnish for each base.
3. If the base is dry and the filling needs a sauce to keep it in place, use a little butter, mayonnaise or creamy mustard on top of the base before arranging the filling on top.
4. Garnish.
5. Arrange on a platter and serve.