MINI JINGLE CANAPES
Cost
Difficulty
Cold
Ingredients
Recipe 1: Salmon, Wasabi & Pomegranate
• 1 Pre-sliced focaccia
• 1 Smoked salmon (or gravlax)
• 40gr Cream cheese
• 1/2 tsp Mild wasabi
• 8 Pomegranate seeds
• 50gr Single cream (for the wasabi whipped cream)
Recipe 2: Pulled teriyaki pork & Mild kimchi
• 1 Pre-sliced focaccia
• 60gr Slow-cooked pulled pork
• 1 tspTeriyaki sauce
• 20g mild kimchi (or lightly drained)
• Coriander (optional)
Associated Product
Recipe
Bring a festive touch to your spread with our Focaccia Canapés, featuring deux delicious flavor combinations. Perfect for holiday gatherings or celebratory occasions, these bite-sized creations combine vibrant flavors and eye-catching presentation for a sophisticated treat.
Preparation : 10 min
Recipe 1: Salmon, Wasabi & Pomegranate
Let the focaccia defrost according to the baking instructions, then spread the wasabi cream cheese on the bottom layer of the pre-sliced focaccia.
Mix the cream cheese with a touch of mild wasabi until smooth and well combined.
Add the salmon, cut into thin strips, then close the focaccia.
Using a cookie cutter shaped into a Christmas tree, cut out small, even-sized canapés.
Recipe 2: Pulled teriyaki pork & Mild kimchi
Mix the pulled pork with a small amount of teriyaki sauce until evenly coated.
Spread a generous, even layer of the teriyaki pulled pork on the bottom half of the defrosted pre-sliced focaccia and close.
Use a cookie cutter shaped into a star to create neat and uniform canapés.
Let the focaccia defrost according to the baking instructions, then spread the wasabi cream cheese on the bottom layer of the pre-sliced focaccia.
Mix the cream cheese with a touch of mild wasabi until smooth and well combined.
Add the salmon, cut into thin strips, then close the focaccia.
Using a cookie cutter shaped into a Christmas tree, cut out small, even-sized canapés.
Mix the pulled pork with a small amount of teriyaki sauce until evenly coated.
Spread a generous, even layer of the teriyaki pulled pork on the bottom half of the defrosted pre-sliced focaccia and close.
Use a cookie cutter shaped into a star to create neat and uniform canapés.
Dressing : 10 min
Recipe 1: Salmon, Wasabi & Pomegranate
Whip the heavy cream with a small amount of wasabi until it forms a light, stable chantilly.
So, pipe a small rosette of wasabi chantilly onto each canapé and garnish with a few pomegranate seeds for colour and freshness.
Recipe 2: Pulled teriyaki pork & Mild kimchi
Place a small dome of kimchi on top of each canapé.
For a fresh finishing touch, you can optionally add a coriander leaf.
Whip the heavy cream with a small amount of wasabi until it forms a light, stable chantilly.
So, pipe a small rosette of wasabi chantilly onto each canapé and garnish with a few pomegranate seeds for colour and freshness.
Place a small dome of kimchi on top of each canapé.
For a fresh finishing touch, you can optionally add a coriander leaf.
Chef's tip
Use consistent shapes and heights when arranging canapés on a platter to create a professional, visually appealing display. Garnishes like microgreens, citrus zest, or a light sprinkle of seeds can elevate presentation without adding extra prep time.