Smoked Salmon Bruschetta

Make your party the talk of the town with our great New Year’s Eve canapé recipes…

Smoked salmon bruschetta

Makes 24


  • 450g salmon fillets, cooked
  • 225g smoked salmon, diced
  • 60ml mayonnaise
  • 1 head roasted garlic or 1 raw clove garlic, minced
  • 15ml lemon juice
  • 30ml capers, well-drained
  • 30ml each of chopped fresh basil and chives
  • 15ml each of fresh thyme and rosemary
  • 24 slices of crusty bread, lightly toasted
  • 24 thin quarter lemon slices


  1. Flake cooked salmon fillets into small pieces. Gently mix with smoked salmon pieces.
  2. Place mayonnaise in small bowl. Squeeze roasted garlic into mayonnaise and blend in with lemon juice.
  3. Toss fish with mayonnaise, capers and herbs. Taste and adjust seasonings with salt and pepper.
  4. Spoon mixture on each piece of bread and garnish with herbs and very thin lemon slices.

Mini caesar salads


  • 1 garlic clove
  • 1 little gem/cos lettuce, finely shredded
  • 3-4 anchovies (either tinned or from a jar, preferably unsalted) drained and chopped
  • 30g parmesan cheese, grated
  • 4-5 tbsp of olive oil
  • Juice of 1 lemon
  • 1 egg (optional)
  • 3 tbsp sour cream
  • salt and pepper
  • To serve:
  • 15-20 canapé bases (either buy ready cooked mini croustades or vol-au-vents or make your own mini bread discs by cutting rounds in slices of bread with a pastry cutter, brushing them with olive oil and baking in the oven at 180C/350F/Gas 4 for 10-15 minutes or until golden brown)


  1. Rub mixing bowl with garlic. Shred the lettuce very finely, add the chopped anchovies and the grated cheese.
  2. For the dressing mix one raw egg yolk (optional), the olive oil, the sour cream and a dash of lemon juice. Stir into the lettuce.
  3. Spoon onto the pastry cases and serve.



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