zoom Faux smoked salmon vegetarian canapés

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    Shiso Delicious' faux smoked salmon vegetarian canapés

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    Shiso Delicious' faux smoked salmon vegetarian canapés

    'Taking inspiration from Scandinavian flavours, these stunning canapés are topped with quick-pickled smoky carrots and has something for everyone: vegan (avocado topping), cheese lovers (goat’s cheese) and gluten/grain free (pear as a base). Follow the assembly tips for an Insta-worthy presentation! The carrots can be prepared up to 4 days ahead and kept in the fridge.'

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.

    Makes: 25 - 30



    1 large carrot, 120-150g

    1 tablespoon apple cider vinegar

    1 tablespoon honey* or maple syrup 

    1 teaspoon sweet smoked paprika powder

    One pinch cinnamon powder

    A few fronds of fresh dill leaves, finely chopped, or use 1/2 teaspoon dry dill

    2/3 teaspoon fine, additive-free salt

    Freshly ground pepper to taste


    Half a packet of crackers (Peter's Yard Original Sourdough Crispbread* or Miller’s Harvest Three-nut Crackers)

    1 conference pear, sliced crosswise 1/2 cm

    1 avocado, mashed with a squeeze of lemon

    1 small soft goats cheese*

    A few fronds of fresh dill leaves

    Zest from 1/4 organic unwaxed lemon

    *For a fully vegan version, use maple instead of honey, Miller’s Harvest instead of Peter’s Yard, and leave out the goats cheese.


    1. Prepare the marinade: in a large mixing bowl, whisk all ingredients apart from the carrot together.

    2. Peel and discard the outer skin of the carrot, then keep peeling off long strands until you have just a thin core left. Slice the core crosswise, and place strands and core in the mixing bowl with the marinade. Gently fold to coat in marinade and leave for 10 minutes. If you are in a rush you can skip the marinating.

    3. Assemble: Lay a mix of crackers and pear slices on a serving board. If you have holly, use scissors to carefully snip a few leaves off and swop some of the crackers for leaves (obviously don’t top these with cheese!). Use your smallest teaspoon to place the avocado mash and a small knife for the goats cheese. With clean hands or chopsticks, place the carrot strands on top. Finish with lemon zest and a sprig of dill.  

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