Easy-to-make Festive Christmas Canapés
Smoked Yellowtail, Beetroot Hummus, Smoked Avocado Mousse and Fennel Fronds Canapés
Christmas in the southern hemisphere means that it’s likely to be a hot day. If you want to make an Alfresco lunch, these canapés make a nice light starter. With the colours reminiscent of Christmas, you will impress your dinner guests with the fine dining-style plating, yet actually it’s a simple dish that anyone can make.
Pairing smoked yellowtail with beetroot hummus, smoked avocado mousse and fennel fronds is a tasty combination. Give it a try, and let me know what you think!
Ingredients
10 pack mini wraps (stocked at Pick n Pay)
Smoked yellowtail from Lalunga Seafoods
Read here why I’m such a fan of Lalunga, but if you don’t like yellowtail, you could use smoked salmon as well (stocked at Pick n Pay)120 g Beetroot hummus (stocked at Pick n Pay)
1 Avocado
1 tub of Cream cheese
Fennel fronds
Capers
How to make these Christmas canapés
Toast the mini wraps in the oven at 140 degrees Celsius for 30 mins.
Blend avocado and cream cheese in equal portions
If you have a smoker, smoke for 10 mins to add to the flavour.Place the avocado mousse and beetroot hummus into pipping bags.
Now it’s time to assemble your canapé. Use the pictures for guidance but use your own creativity
Start by adding a pieces of smoked yellowtail, then the avo/cream cheese dollops as well as the beetroot hummus. This brings the Christmas colours to your dish, so don’t be shy! Next, add the capers and last but not least, some fennel fronds.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!If you want to receive an email update sporadically, with new recipes, events and updates, you can sign up below.
I have linked to some more Christmas recipes underneath the newsletter block.
More Christmas Recipes
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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After Christmas there are often many leftovers. Why not make a Gammon Braai Broodjie with your leftover gammon on boxing day?