The name caviar canapés might sound rather exotic, but these little morsels certainly won't break the bank!
They come together in just a few minutes, for the perfect last minute addition to a pre dinner amuse bouche or delicious drinks party nibble.
So easy to customise too, so perfect for a celebration with your favourite toppings.
I always like to serve to serve some nibbles with drinks when guests arrive for a dinner party. However, with normally so much to do in the kitchen, I need something quick and easy.
These prawn or scallop crostini or caviar canapés are really simple, but they do need to be assembled just before serving to keep the bread crisp. Luckily, they are a doddle, so anyone willing to help out can make them in a few minutes.
There are so many variations too, so if you want to make the most of some leftover smoked salmon or other seafood, they will all work perfectly.
❤️ Why you will love this dish
- Ready in less than 10 minutes.
- Easy to vary the ingredients.
- Budget friendly entertaining.
- Perfect for any celebration or just a naughty nibble.
- No chopping, 2 minute of cooking then easy assembly.
Caviar is a term used to describe the salt cured roe, or eggs, from a sturgeon.
It is definitely a delicacy, due to it's price, with some varieties costing thousands of pounds.
For most people, buying expensive caviar, wouldn't be considered, but a cheaper version, known as lumpfish roe is normally available in supermarkets.
The name caviar can also be used to refer to the roe of other fish.
More recently, another variation is available made from reformed herring, so it's not fish eggs. However, for a garnish on a canapé, it works perfectly for a cost effective alternative.
Caviar tastes quite salty and sometimes slightly smoky. The small eggs are soft and they add an extra dimension as a garnish to a dish.
Traditionally, caviar is served as a starter or supremely decadent snack, with thin slices of toast and a mother of pearl caviar spoon.
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- Crème fraîche - one of my favourite ingredients and widely available. I normally buy the reduced fat version. It's great for hot and cold sauces, dips and with sweet desserts in place of cream. It has a slightly sour tang, so it's perfect with fish appetisers.
- Crostini - I know it's easy to make your own by slicing baguette, drizzling with olive oil and baking at 180 C / 350 F / 160 FAN / Gas 4 for 10 to 15 minutes. However, to save time, it's easy to buy them already prepared.
- Prawns - ready cooked king prawns, fresh or frozen and defrosted.
- Scallops - I used the small patagonian scallops without roe, as these are the best size for canapés.
- Butter -salted butter for frying.
- Oil - for frying such as vegetable or olive.
- Caviar - your choice, but I used the faux herring version. It still looks impressive but only costs £3.50.
- Dill - I used dried dill and used a few fresh sprigs to garnish as it's the end of the herb season.
- Basil - dried basil. Basil goes really well with fish dishes, especially scallops.
- Salt - cooking salt to get a good sear on the scallops.
- Pepper - freshly ground black pepper.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
- small frying pan / skillet
Divide the crème fraiche between 2 small bowls.
Mix the dried basil into one bowl and the dill into another.
💭 Top Tip
- If you have used defrosted scallops it's really important to remove the moisture before cooking. This helps them get a good sear quickly.
Put the butter and oil in a frying pan over a high heat.
When the oil is sizzling, season the scallops with half of the salt and pepper and place seasoned side down in the pan.
Season the other side and cook for 1 minute. The scallops should be coloured a golden brown.
Turn the scallops with the tongs and cook for a further minute.
Remove them from the heat and leave to cool.
Place the crostini on a serving plate.
Divide the basil crème fraiche between 8 crostini and repeat with the dill version.
I find it's easier to do this with 2 teaspoons.
Add a scallop to the basil crème fraiche and a king prawn to the dill.
Place a small spoonful of caviar on each crostini.
I've decorated with some fresh parsley and dill.
Serve the caviar canapés immediately, while the bread is still crisp.
🥗 Side Dishes
If you are having a drinks party, try some of these finger foods that can be made in advance.
- Prawn Canapés
- Pork Belly Bites
- Smoked Salmon Tartines
- Smoked Salmon Canapés
- Crab Canapés
- Chicken Sausage Rolls
- Tarte Flambée
- Cake Salé Provençal
- Ham and Cheese Palmiers
- King prawns - use small prawns and add 3 to each crostini.
- Crème fraiche - use soured cream, full fat Greek yogurt or soft cream cheese
- Base - swap the crostini for toasted brown or rye bread, blinis or Ritz crackers.
- Toppings - try smoked salmon, hard boiled quail eggs halved, anchovies, smoked mackerel or cooked mussels.
- Garnish - capers, red peppercorns or fresh herbs such as parsley, dill or basil.,
- Refrigerator - store for a day in the refrigerator. However, the base will become soft, so theprawn aned scallop crostini are best eaten soon after preparation.
- Freezer -not suitable for freezing.
🍱 Prepare in Advance
- To get ahead, sear the scallops in advance, cool and refrigerate up to a day in advance.
More seafood recipes
- small frying pan or skillet
- 90 g crème fraîche
- 16 crostini ready made
- 8 king prawns
- 8 scallops small, roeless
- 1 teaspoon butter
- 1 teaspoon oil
- 50 g caviar faux, lumpfish or your choice
- ¼ teaspoon dried dill
- ¼ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1. Divide the crème fraiche between 2 small bowls.
- 2. Mix the dried basil into one bowl and the dill into another.
- 3. Put the butter and oil in a frying pan over a high heat.
- 4. When the oil is sizzling, season the scallops with half of the salt and pepper and place seasoned side down in the pan.
- 5. Season the other side and cook for 1 minute. The scallops should be coloured a golden brown.
- 6. Turn the scallops with the tongs and cook for a further minute.
- 7. Remove them from the heat and leave to cool.
- 8. Place the crostini on a serving plate.
- 9. Divide the basil crème fraiche between 8 crostini and repeat with the dill version.
- 10. Add a scallop to the basil crème fraiche and a king prawn to the dill.
- 11. Place a small spoonful of caviar on each crostini.
- 12. Garnish with fresh herb leaves if liked.
- 13. Serve immediately, while the bread is still crisp.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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