Tartine Delicate
Fish and fruit canapés
Canapés with surimi, shrimp and fresh fruit. A nice solution for those who are planning a fish menu or simply want to serve fresh finger food with the combination of unusual flavors. Fruit and fish are very popular in recent times. In reality it is an Italian habit that goes back to the Renaissance. The perfect wine? Prosecco di Conegliano-Valdobbiadene (Veneto). Other ideas for Italian canapés or crostini, antipasto, finger food?
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yeld for 4
- 10 pieces of sliced bread
- Fish and shellfish sauce
- 50g (1 3/4 ounce) frozen shrimps
- 100g (3 1/2 ounces) surimi sticks
- 1 Kiwi fruit
- 4 tablespoons mayonnaise
- Time:
preparation: 30 minutes
cooking: 10 minutes
total: 45 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 377 (kCal) 19 % GDA (*) - 1579 (kJ)
Protein: 7.7 (g) 16 % GDA
Total fat: 27.1 (g) 39 % GDA
Total carbohydrate: 25.6 (g) 10 % GDA
Sugars: 7.0 (g) 8 % GDA
Recipe for canapés with seafood and fruit on the top
Preparation and cooking
- - Prepare all the ingredients.
Bring to the boil some water.
Add the shrimps, still frozen, and cook for less than a minute when the water begins boiling again.
Slice your surimi sticks.
Peel and slice kiwi fruit crossways. - - Take the crust off the bread with a sharp knife.
- - Halve every slice.
- - Spread the sauce on the bread uniformly.
- - Arrange shrimps and kiwi slices on half of bread.
- - Put the 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.
Fish and shellfish sauce and mayonnaise too can easily alter.
Menu planning
- - As you can see in the photo we prepared these canapés during the Christmas holidays. The occasion was our Christmas Eve dinner, a fish menu: we served these canapés as antipasto paired with a very particular wine, then a first course that Carlo and I really like very much (linguine with scampi and seafood). Our 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.
Healthy eating
- - There is little to say about these finger food. 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 ?
Carlo and I served a prestigious Italian wine in that Christmas Eve dinner: Prosecco di Conegliano-Valdobbiadene (wine of Veneto)
The author Loretta Sebastiani lives in Italy (IT)
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