Assorted New Year Canapes


Category: Fish and Seafood

Assorted New Year Canapes

Little, accurate, festive bits to follow with New Yea sparkling wine or champagne.

For 14 pcs. of each:
Cream cheese canapés:
  • 300 grams cream cheese (Philadelphia, Almette)
  • 150 grams walnuts
  • 14 pcs. salty crackers
  • 14 pcs. black olives, pitted
Avocado and prawns canapés:
  • 2 large avocados
  • 5 cloves garlic
  • 2 tablespoons vegetable oil
  • 14 prawn
  • 2 limes
  • 7 pieces of rye bread
  • Salt and pepper to taste
Deviled Eggs:
  • 7 7 eggs boiled hard
  • 1/2 tbsp sour cream
  • 1 tbsp mild mustard
  • 2 tbsp capers
  • Salt and pepper
  • Paprika for decoration
For the scallops:
  • 14 pcs. fresh or frozen small scallops
  • 14 thin slices bacon
  • 1 clove garlic
  • 1 tbsp vegetable oil
  • 1 tbsp butter


Preheat oven to 180 ˚ C. Spread nuts on baking sheet in single layer and roast in preheated oven for 10 minutes, until golden brown. Remove and let cool on the baking sheet. Chop the bust coarsely and mix with cream cheese.


Spread over crackers and garnish with an olive on top of each.

2) Avocado and prawns canapé:

Spread slices of rye bread over the working surface and cut out circles or squares with cookie cutters, as you like. Place in preheated to 180 ˚ C oven for 2-3 minutes to crisp up.


Peel avocado, remove the pit. Squeeze the lime juice. Peel the garlic. In a blender or food processor blend the avocado, 4 cloves of garlic with lime juice, until smooth and creamy.


Preheat skillet over medium heat with 1 tablespoon vegetable oil and 1 clove garlic, crushed with a knife. Add fresh or unfrozen peeled prawns. Fry until cooked and remove to a plate, laid with a paper towel to remove extra fat.

Spread avocado paste over rye bread and place one prawn on top of each.

3) Deviled eggs:

Peel the eggs carefully. Cut in half and remove the yolks. In a blender or food processor blend yolk, mustard, sour cream, capers until incorporated.

Eggs filling

Stir and taste, season with salt and pepper. Fill the egg middles with the blended paste. It’s more convenient and accurate if You make it with pastry bag. Sprinkle with paprika or shreddered dried tomatoes.

4) Scallops:

Wash the scallops, pat dry with a paper towel and wrap in bacon strips.


Clean and crush the garlic with a knife.

Preheat  a skillet over medium heat, add vegetable oil and butter. When the butter stops foaming carefully lay out wrapped scallops and add a clove of garlic. Fry on both sides and remove to a plate laid with a paper towel to remove extra fat. Serve scallops pricked with decorative skewers.


Arrange everything nicely on platters or trays and serve with sprinkling wine or champagne!

Assorted New Years Cnapes

"What shall I have, hmm?"