Winter Canapé Trio
Rated 5.0 stars by 1 users
Category
To Start
Cuisine
British
Servings
Makes 12 of each
Prep Time
45 minutes
Cook Time
30 minutes
This is my go-to canapé trio when I want to entertain without spending the entire evening in the kitchen. Three bites, each doing something different, but all equally irresistible — salty, buttery, crisp, soft, and just indulgent enough to feel special.
The smoked salmon rosti cups are fresh and elegant, the scallops wrapped in bacon and threaded onto rosemary feel quietly theatrical, and the brie and fig filo cups bring that rich, sweet contrast everyone reaches for first. Together, they cover all bases and disappear very quickly.
What I love most is how easy they are. Everything can be prepped ahead, assembled without stress, and served warm or at room temperature, which means you actually get to enjoy your guests rather than hovering over the oven. They’re the kind of canapés that make people think you’ve gone to a lot more effort than you have.
I originally created this trio for Oka magazine, and they’ve stayed in my entertaining repertoire ever since. Reliable, delicious, and endlessly useful — whether it’s drinks before dinner, a festive gathering, or one of those impromptu evenings when you just want something really good on the table, quickly.
Why You’ll Love Making These Canapés
They’re designed for entertaining
Everything can be prepped ahead and assembled with minimal last-minute effort, so you can focus on your guests rather than the kitchen. Three bites, perfectly balanced
Fresh smoked salmon, indulgent scallops with bacon, and rich brie with sweet fig — there’s something for everyone, and they disappear fast. Impressive without being complicated
They look beautiful on a platter and feel special, yet rely on simple techniques and straightforward ingredients. Flexible and forgiving
Serve them warm or at room temperature, scale them up or down easily, and slot them into anything from drinks parties to festive gatherings. A tried-and-tested favourite
Originally created for Oka magazine, this is a trio I’ve returned to time and again — reliable, delicious, and always well received. They make hosting feel effortless
The kind of canapés that let you enjoy the evening as much as everyone else, which is really the point of entertaining.
Ingredients
- Scallops and Pancetta on Rosemary
- 12 scallops
- 12 slices pancetta
- 12 rosemary sprigs
- 4 tbsp mayonnaise
- 1 tbsp wholegrain Dijon mustard
- Rösti Cups with Smoked Salmon
- 200g grated potato, excess water squeezed out
- 50g salted butter, melted
- 150g smoked salmon
- 50ml soured ream
- 1 tbsp salmon caviar
- Fig and Brie parcels with Truffle Honey
- 1 packet filo pastry (you won’t need all of it)
- 50g butter, melted
- 3 figs
- 100g Brie
- 1 tbsp truffle honey
Directions
Thread the pancetta and scallops onto the rosemary sprigs, this can be done in advance. When ready to serve simply add them to a hot griddle pan and sear for about 2 minutes on each side. Serve with a dipping sauce made by mixing the mayonnaise and mustard together.
Preheat your oven to 180c/350f. Take a 12 hole mini muffin tray and brush the holes with melted butter. Add the grated potato and shape it to line the holes. Drizzle a little more butter and bake for around 15 minutes. Remove from the oven, cool slightly, and then carefully place them on a serving plate. Add smoked salmon, a dollop of soured cream, a little caviar and serve.
Preheat your oven to 180c/350f. Take a mini muffin tin and brush it with melted butter. Cut squares of filo just larger than the holes and squash them into the holes so there is an overhang. Brush with butter and add a second square of filo. Brush with butter again and then drop a quarter of a fig and a lump of a brie to each. Bake until golden and melted. 8-10 minutes. Remove from the oven and drizzle over the honey. Serve immediately.