Fish & Seafood Canapes Recipes
Serves: 8
  • 2 tbsp sour cream
  • 1 tsp mayonnaise
  • 1 tsp lemon juice
  • White pepper
  • 1 chorizo sausage
  • 8 large raw prawns (or cooked if you want to save time)
  • Chopped parsley
  • pinch of cayenne pepper (optional)
  1. Mix together the sour cream, mayonnaise, lemon juice and a shake of white pepper. Cover and leave in the fridge until you serve the skewers.
  2. Slice the ends of the chorizo and then slice the sausage into thick disks.
  3. Place the chorizo slices into a cold frying pan.
  4. Turn on the heat and allow the sausages to cook, crispy and ooze out the delicious paprika-spiked oil.
  5. Once the chorizo is crispy on each side, a matter of 2 minutes a side, remove it from the pan but keep the orange oil ready to fry the prawns.
  6. Cook the prawns for 2-3 minutes until cooked through and tinged with chorizo oil.
  7. Use mini skewers or cocktails sticks to secure a piece of chorizo to each prawn.
  8. Place on a serving platter, drizzle with any remaining oil, serve with a generous sprinkling of chopped parsley and the lemon dip.
  9. The cayenne pepper is optional. You can sprinkle it over the dip.
Recipe by George Hughes Fishmongers at