Quick and Easy Canape Recipes for the Party Season

None of us want to be in the kitchen when there's a party going on. These quick and easy canapé recipes make the most of precooked and ready-to-eat-straight-from-the pack salmon and haddock fillets. Add a pre-prepared complementary sauce and no-one will know you haven't been cooking for hours.

Lime & Coriander Salmon Shots

Ingredients (Serves 6):
1 x The Saucy Fish Co. Ready to Eat Lime & Coriander Salmon
85g soft cream cheese
2 Avocados
Seasoning
1 Fresh lime


Method:
1: Break the Ready to Eat Salmon in to small chunks and place in a blender alongside half a sachet of lime and coriander dressing.
2: Blitz the salmon and dressing together until it starts to form a fine paste.
3: Add 85g cream cheese and continue to blend until thoroughly mixed.
4: Divide the mixture evenly across 6 shot glasses, leaving enough space for the topping.
5: Scoop out the contents of two avocados and place in the blender alongside the remaining sachet of sauce. Blend the two together until smooth and creamy in texture.
6: Top the shot glasses with the avocado mixture and smooth over with a knife to create an even head on the glass.
7: Garnish with a slice of lemon and a sprinkling of black pepper to taste

Sweet Potato slices with Vintage Cheddar & Chive Haddock

Ingredients (Serves 6):
1 x The Saucy Fish Co. Vintage Cheddar & Chive sauce with Smoked Haddock
1 Medium sized sweet potato
25g soft cream cheese
Hot sauce to taste
Sprig of dill
Seasoning


Method:
1: Preheat oven to 180’C
2: Carefully separate the haddock fillets so that each lies flat in the pouch and place foil side down in the oven. Leave to cook for 15 minutes.
3: Peel & slice one medium sized sweet potato into small evenly sized chunks
4: Using a griddle pan spray with cooking oil and line the pan with the sweet potato slices spraying once more to cover the top of each potato
5: Leave to cook for 3 minutes on either side pressing down gently to create searing marks on each side.
6: Remove the Smoked Haddock from the oven and place in a blender with 50g soft cream cheese, blend until a paste-like texture has formed
7: Using a tablespoon scoop onto the sweet potato slices and garnish with a sprig of dill
8: ENJOY!

TOP TIP: To create courgette wheels, thinly slice courgette and griddle in the same way as the sweet potato. Top with the haddock mixture, roll and secure with cocktail sticks

Last minute quick and easy fish canapés courtesy of The Saucy Fish Co. & Tastefully Vikkie