Jo Wheatley's Trio of Summer Canapes


For the Vodka Shot Crudites: 

Start by preparing the vegetables, making the cucumber, carrots and celery into batons, place 2 tomatoes onto each cocktail stick, now mix together the mayo, tabasco, Worcestershire sauce and ketchup, spoon into a disposable piping bag and pipe into the shot glasses, divide the vegetable batons and tomatoes and serve.


For the Sausage Filo Bites: 

Brush the filo pastry with the melted butter, place on the top of a mini muffin tin, push into the holes, using a pizza cutter divide the cups, add a little chutney into each muffin cup. Squeeze the sausage meat out of the sausages making each sausage into 4 pieces (so you end up with 12 sausage balls) Fry in a pan for about 4 minutes until browned, add one to each muffin cup, cover with the excess filo, brush with a little more melted butter sprinkle with sesame seeds and bake in a preheated oven 190⁰C for about 14-18mins until golden, serve at room temperature. 


For the Smoked Salmon Bites: 

Start be peeling vertical strips of the cucumber skin away and chop off the ends, now slice the cucumber into 8 pieces. Mix together the sour cream and lemon zest, cut the salmon slices into 2 pieces and arrange on the cucumber, next top with the sour cream, add a little fish roe and a sprig of fennel.  


Prep time:

Cook time:

Serves: 8

  • For the Vodka Shot Crudités:

  • 8 shot glasses

  • 1/4 cucumber

  • 1 large carrot

  • 16 mini tomatoes (really small ones)

  • 2 sticks of celery

  • Shot of vodka

  • Dash of Worcestershire sauce

  • 2 tbsp mayonnaise

  • Dash of Tabasco

  • Dash of ketchup

  • 8 cocktail sticks

  • For the Sausage Filo Bites:

  • 4 layers of filo pastry

  • 3 sausages

  • 2 tbsp mango chutney

  • Sesame seeds

  • 100g melted butter

  • For the Smoked Salmon Bites:

  • 4 slices smoked salmon

  • 1 cucumber

  • 60ml sour cream

  • Zest of a lemon

  • 1 tbsp fish roe

  • Fennel leaves

  • A pinch of cracked black pepper