Quick and quirky canapés

Our decadent paté range is great to use for topping canapés, whether you’re looking for a simple idea or something to deliver a real wow we hope that our ideas give you some valuable inspiration.

For a simple yet elegant canapé cut small rounds from slices of dark rye bread before topping with roast salmon pate, half a cucumber slice, a tiny sprig of dill and a shred of lemon rind.


Our duck, chicken and venison patés look and taste wonderful served on a mini oatcake with a little fruit purée or chutney, a tiny sprig of parsley or shred of citrus rind finishes these simple canapés off perfectly.


For a canapé that is sure to impress fill ready-made mini cones with pate and decorate with a simple garnish.  Our favourite combinations are chicken liver pate decorated with a tiny sprig of thyme, roast salmon pate topped with a little salmon roe and  stilton and pear pate topped with a pomegranate aril and a chive ‘99’.


Pastry spoons are another quirky canapé carrier that we like to use when we’re out to impress, they look fabulous topped with roast salmon pate, a small twist of smoked salmon and a little mint sprig.


Quick tips: All of the canapés look most elegant when the pate is piped using a disposable piping bag (rather than scooped straight from the pot).  The rich, soft texture of Findlater’s pate makes piping easy.  If you don’t have piping bags you can try cutting a corner from a small freezer bag instead.  Always start small with your piping hole and test – it’s easy to cut it larger but impossible to go back if you’re overly enthusiastic with the scissors!

Pastry spoons are available in some supermarkets and it’s easy to fashion mini cones by simply chopping the bottom off wafer ice cream cones. To display the cones try part-filling pretty wine glasses or tumblers with rock salt and prop a few filled cones in each.

If you’re making a lot of canapés then it’s worth taking into account that mini cones and pastry spoons are now easy to find if you search online, they’re usually sold under the Pidy brand.

Some quick ideas for using our dips

Because our dips are made with great quality ingredients they are really versatile. We’ve pulled together a few of our favourite ways of serving them to give you some inspiration.

For a luscious lunch, why not try serving Findlater’s Roasted Red Pepper dip in a wrap alongside grilled halloumi cheese and baby leaf salad.

For a seriously moreish crostini, try spreading Findlater’s Spinach & Ricotta dip on slices of toasted baguette and topping with a thick slice of sautéed field mushroom.

For cute canapés try making mini cheese scones, cut them in half and top with soft cheese and a dollop of Findlater’s Roasted Red Pepper dip

For a dinner that will impress top cod or monkfish with Findlater’s Roasted Red Pepper dip before baking in the oven.

For an indulgent treat or informal starter, try warming Findlater’s Coconut Satay dip in a microwave for 10-20 seconds and serving with grilled or barbequed king prawns for dipping.

For faster pasta, try stirring Findlater’s Wilted Spinach and Ricotta dip into hot fusilli before topping with toasted pine nuts and freshly grated Parmesan.

For a spectacular sandwich, try using Findlater’s Black Bean dip in a ciabatta roll with roast chicken and sliced avocado.