Christmas Canapes 3 – Creamy Avocado and Smoked Salmon Blinis – 1sp

Over the next couple of days lots of us will be hitting the supermarkets to do our ‘big Christmas shop’. Now if you, like me, want to prepare yourself to avoid the temptation of all the high point foods on the Christmas table, try and pop a few ingredients into the trolley so you can make yourself a low point option which still feels like a treat.

My last Christmas Canape (the Turkey, Brie and Cranberry Bites) required some cooking however these ones are even easier as they are assembly only! The blinis themselves are great as they come in at only 36kal for 3 blinis. That means you can top them with all sorts of lovely bits and pieces to create and overall low smartpoint treat to take along to a buffet or serve before Christmas dinner.

The blinis I bought from Sainsbury’s came in a pack of 30 so I used 15 for one type of blini and 15 for another. The recipe for the Creamy Avocado and Smoked Salmon Blinis below makes 15 blinis. Double up the recipe if you want to use the whole pack and make 30.


Creamy Avocado and Smoked Salmon Blinis

Makes 15 blinis – 1sp per blini (flex)


15 cocktail blinis (I got mine in Sainsbury’s)

35g avocado flesh

35g lightest soft cheese

1 lemon

Handful of fresh coriander, finely chopped (optional – omit if you aren’t a fan of coriander)

40g smoked salmon trimmings

Sprinkle of crushed chillies

Salt and Pepper


Preheat the oven to 190c.

Pop the avocado into a bowl, mash and add the creme cheese, juice of 1/4 lemon, a sprinkle of coriander (keeping the rest to dress the canapes) and a twist of salt and pepper. Mix everything together until smooth.

Pop the blinis on an oven tray and pop in the preheated oven for 4 minutes.

Remove from the oven and pop onto a plate. Top each blini with a tsp of the avocado mixture and a piece of smoked salmon. Finish each blini with a sprinkle of corainder leaf, a sprinkle of crushed chillies and drizzle over the juice of another 1/4 of the lemon.


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