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3 Quick Appetizers for Holiday Entertaining

Entertaining can be stressful, any time of the year. The following are three (3) quick appetizers – amuse-bouches.  For your next cocktail party, these hors d’œuvre recipes for smoked salmon rolls with horseradish, crab and avocado bites, and chicken satays. Much of the preparation work for these bite-size appetizers is done in advance so that you can enjoy the party too.

3 Quick Appetizers Amuse-bouche

3 Quick Appetizers

3 Quick Appetizers for Holiday Entertaining

Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests' arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine French
Servings 12 people


Smoked Salmon Rolls with Horseradish and Granny Smith Apple:

  • 2 slices Smoked Salmon
  • 3-4 Fingerling Potatoes cut into 1cm (1/4 inch) high disks for your base
  • 120 g (4oz) Cream cheese
  • 1/2 lemon for juice
  • 1 tbsp horseradish sauce
  • Salt and Pepper
  • 1 Granny Smith Apple

Crab and Avocado Spoons:

  • 90 g (3 oz) Lump Crab Meat
  • 1/4 red bell pepper cut in small dices
  • 1 tbsp Parsley or Coriander chopped finely
  • 2 tbsp Mayonnaise
  • a of pinch Chili Pepper
  • 2 Avocados
  • 1/4 Lime for juice
  • Salt and Pepper

Chicken Satays:

  • 2 Chicken breasts or 12 Chicken Tenders
  • 2 cups Satay Sauce
  • 2 tbsp Orange Juice
  • Ground Black Pepper
  • 12 Long Wooden Skewers


Salmon Roll with Horseradish and Granny Smith Apple:

  • Peel the potatoes into a cylinder cut them into 1 cm (1/4 inch), high disks which will serve as your base. You will need to make 12 of them at least.
    Smoked Salmon Rolls 3 Quick Appetizers
  • Cook them on a simmer in salty water, until cooked but not falling apart (about 15 mins).
  • Drain and reserve.
  • Mix horseradish, lemon juice, cream cheese and season with salt and pepper.
  • On a cutting board, place both salmon slices, and spread the cream. Roll tight to form a long cigar. Keep in fridge.
  • Cut the apple in half, then cut into thin slices, keep in cold water with a few drops of lemon juice to keep from oxidizing and discolouring.
  • When it’s time to serve:
  • Cut 6 cylinders from each salmon”cigar”, 1 cm (1/4 inch) high.
  • Place a salmon cylinder on top of a potato base, insert a slice or 2 of apple into each and they are ready to serve.

Crab and Avocado Spoons:

  • Mix crab, diced bell pepper, parsley, mayo, chili pepper, salt and pepper. Reserve for later.
    Crab Avocado Bites 3 Quick Appetizers
  • Crush the avocado, add lemon juice, salt and pepper; reserve.
  • When it’s time to serve:
  • In Chinese soup spoons, add a tbsp of avocado purée, and 1 tbsp of crab mixture on top. Serve.

Chicken Satays:

  • Cut the chicken breasts into 6 long pieces, if you have tenders do nothing. Mix orange juice and satay sauce, spread on top of chicken.
    Chicken Satays 3 Quick Appetizers
  • When time to serve:
  • Have a hot grill pan (plancha or BBQ) ready. Put the chicken on the wooden skewers and grill them, salt and pepper and serve hot.
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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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