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Cold appetizers for Christmas. Recipes that can be made a day before

Cold appetizers for Christmas. Recipes that can be made a day before

Christmas is just around the corner and we better be cautious. The best thing is to think about what canapés we can present to our family and friends for Christmas Eve and also for New Year’s Eve or New Year ‘s dinner . We propose some ideal canapés with which to surprise your guests and with which to make your table look perfect.

In addition, these canapés are cold so you can prepare them the day before without any problem and thus have them ready for the Christmas meal or the big night. They are very easy to prepare and that is why they will not take us much time, time necessary for other more elaborate dishes and to get everything ready.

All the canapé recipes that we bring you today can be varied depending on the tastes of each of the diners and the budgets of each family. We teach you how to make them below.

Cold canapés for Christmas

  1. Smoked trout with dill and cucumber sauce
  2. Pastrami canapes with hummus
  3. Volovanes stuffed with cod brandade mousse
  4. Endive boats with peppers, northern tuna and anchovies
  5. Mozzarella, ham and cherry tomatoes canapes
  6. Mussels Pate
  7. Monkfish and mango tartar

Smoked trout with dill and cucumber sauce

Ingredients

  • 200g. diced smoked trout
  • 300 ml. Greek yogurt or cream cheese (your favorite brand)
  • 1 dessert spoon of breadcrumbs
  • 1 cucumber
  • fresh dill
  • Extra virgin olive oil
  • Salt (to the taste of each house)
  • Decoration: A few mustard sprouts or a little fresh dill

Elaboration

  1. We will add the chopped dill, a pinch of salt, and extra virgin olive oil to a bowl. We will mix and reserve. Next, we will cut the cucumber into small dice after washing and peeling it. Pour it into a bowl, taste and if necessary, add a little more salt. We mix and reserve.
  2. In another bowl we will add the breadcrumbs and the cream cheese, and finally, we will cut the smoked trout into small cubes. For the canapés we will need several small glasses in which we will distribute the cucumber mixture, then the cream cheese and breadcrumbs and finally, the trout.
  3. As decoration, we will add some mustard sprouts, arugula or some dill sprigs. We leave them in the refrigerator covered with a little film, which we will remove before serving for lunch or dinner.

Pastrami canapes with hummus

Ingredients

  • 300g. of sliced ​​Pastrami.
  • 200g. of chickpea hummus.
  • 50g. of mayonnaise.
  • 1 little bit of sweet paprika.
  • Extra virgin olive oil.
  • 4 slices of bread without crust.
  • For decoration (optional): Chives.

Elaboration

  1. We buy or prepare a simple chickpea hummus. You already know that you have it on the blog in great detail.
  2. Cut each slice of bread into four pieces and toast lightly. We spread with mayonnaise and put a good layer of hummus on top. Sprinkle with sweet paprika and a little extra virgin olive oil (if you have a spray with oil, much better).
  3. We cut the pastrami slices into small squares similar to portions of sliced ​​bread. And we put them on top, 3-4 slices are enough. Brush with a little extra virgin olive oil. We cover them with plastic wrap and put them in the refrigerator. As long as we make them a day before, if it is on the day it is not necessary.
  4. We cut the chives finely and before serving, we sprinkle with a little of it.

Volovanes stuffed with cod brandade mousse

Ingredients

  • 8 puff pastry volovanes.
  • 300g. desalted cod.
  • 50 ml. of extra virgin olive oil.
  • 50 ml. of whole milk.
  • 1 small potato.
  • 1 clove garlic.
  • Salt and freshly ground black pepper (to your taste, keep in mind if it is salted cod).
  • To decorate (optional): Finely chopped black olives or a little fresh parsley.

Elaboration

  1. We begin by cooking the potato with its skin (so that it does not absorb water) in a saucepan with boiling water.
    We prick it with a fork to check that it is well done inside, and we set aside so that it cools down. We remove the skin and cut it into small cubes. We reserve.
  2. In a saucepan with water, submerge the portion of cod loin with the skin facing up. So that there is a finger of water on it. We heat over medium heat until the water begins to boil.
  3. We cook the cod for 7 minutes (depends on the piece of cod). We turn off the heat, let it rest for a few minutes and remove the cod to a plate. We easily remove the skin and the central spine. We crumble the cod flakes and review so that there are no bones or pieces of skin. We reserve.
  4. Pour the milk into a saucepan and heat it over low heat. We want it to have some temperature but without boiling at any time.
  5. Pour the oil into a frying pan and heat over medium heat. Peel the garlic clove and add to the oil. We let it fry, round and round. In a large bowl we add all the ingredients and beat, a homogeneous mixture will form, a soft cream. We taste the salt and if necessary we add salt and pepper.
  6. We fill the volovanes before serving at the table, so that they do not become soft. We decorate with some very chopped black olives or as is. A delicious snack.

Endive boats with peppers, northern tuna and anchovies

Ingredients

  • 1 can of northern tuna belly.
  • 1 can of anchovies in olive oil.
  • 1 jar of piquillo peppers.
  • 4 endives.
  • 10 black olives (Optional)
  • 2 tablespoons extra virgin olive oil.
  • Salt.

Elaboration

  1. We will start by washing our endives one by one and save the most tender ones.
  2. Next, we will place some pepper strips on each of the leaves. Also the anchovies and the somewhat crumbled belly.
  3. Finally, we will cut the olives into julienne strips and place them on top of the fish along with a little salt and olive oil.

Mozzarella, ham and cherry tomatoes canapes

Ingredients

  • Buffalo mozzarella balls
  • 100g. sliced ​​serrano ham
  • 8 cherry tomatoes
  • 8 fresh basil leaves
  • Dried oregano
  • Extra virgin olive oil
  • Sticks to present the canapés

Elaboration

  1. This is the easiest skewer you can imagine. On a special elongated toothpick for skewers, we insert in the following order, first a Cherry tomato, then a basil leaf, a mozzarella ball and finally the ham.
  2. Next, season with salt and pepper, drizzle with a little extra virgin olive oil and set aside to serve at the table.

Mussels Pate

Ingredients

  • 1 can of pickled mussels.
  • 1 can of natural tuna.
  • 1 cheese.
  • 1 tablespoon mayonnaise.
  • Peppers.

Elaboration

  1. We will start by draining the preserving liquid from the tuna. You can use this one to make some stuffed eggs or a Russian salad, don’t throw it away.
  2. Next, we will add the mussels with all the pickled sauce, mayonnaise and cheese in a blender glass.
  3. Blend everything completely until the texture is the desired one. Ideally, it should be as similar to a pâté as possible. We will let the mixture cool, having previously placed it in a bowl, for which we will place it in the refrigerator for approximately 1 hour. In this way it will acquire consistency and texture.
  4. When you are going to serve it, you can sprinkle paprika, although you can also use fresh chives for decoration or a parsley leaf.

Monkfish and mango tartar

monkfish and mango tartar

Ingredients

  • 800g. of monkfish.
  • 1 handle.
  • 1/2 red pepper.
  • 1/2
  • 20g. of chives.
  • 1 file.
  • 1 tablespoon of honey.
  • Extra virgin olive oil.
  • Salt.
  • Black pepper.

Elaboration

  1. The first step will be to cut the monkfish into small cubes and reserve it in a bowl. Cut the onion and red pepper into very fine cubes. We reserve.
  2. Next, we will grate the skin and extract the juice of a lime. We will mix the zest and juice of the lime together with the onion, pepper, salt, freshly ground black pepper and extra virgin olive oil to make a marinade.
  3. We pour the marinade over the monkfish and mix it until all the cubes have been coated, then we put it in the refrigerator for 15 minutes.
  4. Peel the mango and then cut it into small cubes. We will also wash and chop the chives.
  5. In a bowl we will mix the mango, marinated monkfish and chives, and add salt if necessary. We will let the mixture rest for 5 minutes in the refrigerator and then we will plate it with the help of a circular mold and placing chives on top.

Whatever option of cold canapés you have chosen, you can try them all as you will surely be successful with your diners. Enjoy it and happy holidays!

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