Perfect for the Christmas Cocktail Party

And so the party season is upon us, and I as write this post today, I am reminiscing about a Christmas Dinner Party I hosted last night, for fifteen close friends…….much merriment and fun was had, as well as the most delectable food and champagne. Today’s recipe for A Duet of Christmas Canapés and Champagne is all about making the most of the festive season with what I now come to rely on as store-cupboard essentials, namely, smoked salmon and Stilton cheese; yes, they are available throughout the year, but for me they really come into their own at Christmas and New Year.

Today’s recipes for Stilton & Pecan Oatcake Canapés with Onion Jam and Smoked Salmon and Oatcake Canapés, also make use of another essential store-cupboard ingredient, oatcakes. Again, just like Stilton cheese and Smoked Salmon, I do use oatcakes throughout the year, especially for breakfast as regular readers may recall here, Scrambled Eggs on Oatcakes with Chives & Cherry Tomatoes, but, as well as using them for my Christmas cheeseboard, I also use them for canapés over the festive period, and I always have several boxes of Nairn’s Rough Oatcakes in store for such occasions.

I love the rough Scottish oatcakes, as they are packed with coarse, wholegrain oats, which are high in soluble and insoluble fibre. Not only that, but they are full of complex carbohydrates giving you a wholesome boost to help you get the most out of your day, and taste utterly delicious. Their oaty taste and toasty texture makes them ideal vehicles for all sorts of toppings, such as Stilton and smoked salmon. These two ingredients may seem like a seasonal cliché, but there is no need to serve them “naked” with oatcakes, you can be a bit more imaginative, as I hope you think I have been today.

I added some crème fraiche, free-range eggs and thinly sliced onions to my smoked salmon canapé topping for a delicious difference. The creamy Stilton cheese had some sweet onion jam added to the topping along with some pecan nuts……both canapés were served with a glass of champagne, and as oats are  high in soluble fibre and contain no added sugar, they have a low GI, so are digested slowly by your body, keeping your blood sugar and your energy levels even, thus helping you feel fuller for longer so you don’t feel hungry again so soon, which means they are perfect for pre-dinner snacks with a glass of bubbly.

I hope you will try these two simple recipes for Christmas this year, as oatcakes are for so MUCH more than accompanying the cheeseboard! And, if you are looking for a Gluten Free stuffing this Christmas, then please do pop over to see my recipe for Gluten Free Fruit, Sausage & Herb Stuffing Loaf, which is made with Nairn’s Gluten Free Herb and Seed Oatcakes. Have a WONDERFUL fourth Sunday in Advent and see you tomorrow with my round-up of some pretty amazing German Christmas Markets and part one of my ATP River Cruise adventure! Karen 

 (This is RECIPE THREE  in my ongoing partnership with Nairn’s Oatcakes, recipe four will follow on in the New Year)

*Commissioned work with Nairns*

Smoked Salmon and Oatcake Canapés

Print recipe

• Print with main photo
• Print text only

Serves	14 Smoked Salmon and Oatcake Canapés
Prep time	10 minutes
Allergy	Egg, Fish
Meal type	Appetizer, Starter
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

These Smoked Salmon and Oatcake Canapés are perfect when served with a glass of champagne for a special occasion.

Ingredients

• 14 rough oatcakes
• 50ml creme fraiche
• 4 hard boiled eggs, peeled and sliced
• 150g smoked salmon
• 1/2 onion, peeled and thinly sliced
• parsley, chopped (to garnish)
• 1 lemon, cut into small slices

Note

These Smoked Salmon and Oatcake Canapés are perfect when served with a glass of champagne for a special occasion.

Directions

Step 1	Spoon the crème fraiche over each oatcake and then top with a slice of boiled egg.
Step 2	Shred the smoked salmon so it is in small pieces and add the thinly sliced onions to it. Divide it between all the oatcakes, spooning it on top of the crème fraiche and sliced egg.
Step 3	Place all of the Smoked Salmon and Oatcake Canapés on a large platter and scatter the chopped parsley over the top and serve with the lemon slices.

Stilton & Pecan Oatcake Canapés with Onion Jam

Print recipe

• Print with main photo
• Print text only

Serves	12 canapes
Prep time	10 minutes
Dietary	Vegetarian
Meal type	Appetizer, Starter
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

Elegant little Stilton & Pecan Oatcake Canapés with Onion Jam that are perfect for any special occasion cocktail party or buffet.

Ingredients

• 14 rough oatcakes
• 125g Stilton cheese, cut into 14 slices
• onion jam
• 14 pecan halves
• parsley, to garnish

Note

Elegant little Stilton & Pecan Oatcake Canapés with Onion Jam that are perfect for any special occasion cocktail party or buffet.

Directions

Step 1	Sit the sliced Stilton cheese on each oatcake, and push down to secure to the oatcake.
Step 2	Add a teaspoon of onion jam on top of the Stilton cheese, and then top with a pecan half.
Step 3	Place all the canapés on a platter and scatter the chopped parsley over the top to garnish.

Adding this to the Food Blogger’s Calendar by Charlotte’s Lively Kitchen for December:

#FoodYearLinkup