3 Quick Appetizers for Holiday Entertaining
Appetizer · Let’s Eat the World · Provencal Recipes · TasteEntertaining 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 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.
Ingredients
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 wooden skewers long
Instructions
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.
- 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.
- 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.
- 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.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment