Fish and fruit canapés
( Tartine Delicate )

Recipe for canapés with seafood and fruit on the top

Preparation and cooking

• - Prepare all your ingredients.
  Bring to the boil some water.
  Add shrimps, still frozen, and cook for less than a minute when water begins boiling again.
  Slice your surimi sticks.
  Peel and slice kiwi fruit crossways.
• - Take crust off the bread with a sharp knife.
• - Halve every slice.
• - Spread sauce for fish and shellfish on bread slices uniformly.
  You can see the link for the sauce recipe below.
• - Arrange shrimps and kiwi slices on half of bread.
• - Put surimi slices on the other half.

Just before serving

• - Arrange your canapés on a serving platter.
• - Decorate your canapés with mayonnaise.
• - Your canapés are ready to serve.

Note

Tips

• - Do not prepare these canapés too soon.
  Sauce for fish and shellfish, and mayonnaise too, can easily alter.

Menu planning

• - As you can see in the photo my husband and I prepared these canapés during Christmas holidays. The occasion was our Christmas Eve dinner, a fish menu. As you probably know, a typical Italian menu is composed by: antipasto, first course that is pasta or rice dish, second course based on meat or fish and, finally, a dessert.
  We served, to start our menu, these canapés as antipasto paired with prosecco.
  Our first course was linguine with scampi and seafood that Carlo and I really like very much.
  The second course was baked salmon accompanied with vegetables in batter.
  Every dinner must finish with a cake: a delicious tart with oranges and chocolate.
  Refined menu, appropriate for the special occasion.
  More detail on the wine below.
• - But these canapés are also special in a meal, buffet-style.

Useful links for this recipe

As promised, here are the links to mentioned recipes:

• - sauce for fish and shellfish, use the same doses
• - linguine with scampi and seafood, the recipe serves 3 but in a full menu you can serve more people. Leave me a comment if you have any problem.
• - baked salmon, I generally cook a whole salmon only if I have 10 to 12 guests at table. On the contrary I prepare salmon fillets from the tail. It is more practical.
• - assorted vegetables in batter, people like them very much so I have the habit to prepare at least 100 grams (3 1/2 ounces) assorted vegetables per head. I mean 100 grams of raw vegetables :))
• - tart with oranges and chocolate, a real specialty!
• - you could be also interested in other tidbits, Italian-style to combine with these canapés. Follow the links for croutons (crostini), finger food, antipasto ideas.
  If you want to read other ideas about full menus, have a look to our themed dinner menus in which Christmas menus are included too.

Healthy eating

• - There is little to say about these finger foods. Obviously you don't prepare this dish for your daily menu as all the recipes included in the section devoted to canapés, finger food, Italian crostini and antipasto ideas.
  So if the event is rare, don't worry about calories and fat :))

Loretta

What's the right wine for " Fish and fruit canapés "?

Carlo and I served a prestigious Italian wine in that Christmas Eve dinner: Prosecco from Conegliano-Valdobbiadene (wine from Veneto).
If you want to know more about wines or recipes from Veneto, follow the link. You can also read our reviews of the restaturants where we ate.