Shrimp Canapés with
Cream Cheese and Seaweed Caviar
These elegant shrimp canapés are made with soft white bread, piped cream cheese, tender shrimp, and bright seaweed caviar for a simple yet luxurious Scandinavian-style appetizer. They’re perfect for New Year’s Eve, holiday buffets, brunch spreads or anytime you want an easy canapé that looks extra festive
Ingredients
Serves 12 canapés
Canapés
- 4 slices soft white bread
- 2 tbsp butter
Cream Cheese Topping
- 100 g cream cheese
- 100 ml crème fraîche
- Salt, to taste
- Black pepper, to taste
- a few drops of lemon juice (optional)
Topping
- 36 cooked peeled shrimp
- 80–100 g seaweed caviar
- Fresh dill
Instructions
- Trim off the crusts from the bread slices. Cut each slice into 3 rectangles to make 12 canapé bases.
- Melt the butter in a frying pan over medium heat.
- Fry the bread on both sides until golden, crisp and lightly buttery. Transfer to a plate and let cool.
- In a bowl, mix the cream cheese and crème fraîche until smooth and creamy. Season lightly with salt and black pepper.
- Transfer the mixture to a piping bag and pipe it onto the cooled white bread pieces.
- Arrange 3 shrimp on each canapé, slightly overlapping them for a fuller, more elegant look. Spoon a small amount of seaweed caviar onto each shrimp or divide it evenly across the top of each canapé. Garnish each canapé with small sprigs of fresh dill. Add a tiny twist of black pepper or a drop of lemon juice if you like.
- Serve immediately.
Notes & Pro Tips
- Let the fried bread cool before piping on the topping so the cream cheese mixture stays neat and creamy.
- Assemble the appetizers shortly before serving to keep the bread crisp.
- If you want a more flavorful filling, mix the cream cheese with a little crème fraîche, lemon zest or finely chopped dill before piping
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