Christmas toasts

Ingredients

• 5 slicessandwich bread
• 70 gcream cheese
• 10 ganchovy paste
• 8 filletsanchovies in oil
• to tastelemon zest
• to tastechives
• 70 gcream cheese
• 80 gsmoked salmon
• 20 gchopped pistachios
• to tastechervil
• 60 gmayonnaise
• 50 gtuna in oil, drained
• 80 g, drainedpickles
• to tastechives
• 60 gmayonnaise
• 35 glumpfish roe
• to tastethyme
• 60 gmayonnaise
• 16cooked prawns
• to tastelime zest

Instructions

1. 1

   Cut the bread

   Arrange the 5 slices of sandwich bread on a chopping board. With a sharp knife, cut each slice lengthways into 4 rectangles, then halve each rectangle.

2. 2

   Make the tuna

   Each slice will give you 8 square toasts, making 40 in total. To prepare the first 8, put the drained tuna in a bowl and mash it with the back of a spoon.

3. 3

   Mix and spread

   Add 60 g mayonnaise to the tuna and stir until smooth and creamy. Spread the mixture over each of the 8 toasts.

4. 4

   Finish the tuna

   Top the toasts with pieces of pickles, alternating them for colour and crunch. Finish with finely chopped chives, set these toasts aside, then mix the anchovy paste with 70 g cream cheese in a bowl.

5. 5

   Prepare anchovies

   Stir the cream cheese and anchovy paste until evenly combined. Spread the mixture over 8 more toasts, then place a drained anchovy fillet in the centre of each.

6. 6

   Add lemon zest

   Grate a little fresh lemon zest over the anchovy toasts and finish with chervil leaves. Set them aside, then cut the smoked salmon into small, even cubes.

7. 7

   Top with salmon

   Spread 70 g cream cheese over 8 more pieces of bread. Add a spoonful of diced salmon to the centre of each, then finish with chopped pistachios and a few strands of chives. Set aside, then spread mayonnaise over 8 more squares.

8. 8

   Add the prawns

   Place 2 cooked prawns in the centre of each mayonnaise-topped toast and sprinkle with lime zest.

9. 9

   Finish with roe

   Spread mayonnaise over the final 8 toasts. Use a teaspoon to shape a small quenelle of lumpfish roe on each one, then finish with a few fresh thyme leaves.

What are Christmas toasts?

These are small, open-faced appetisers made from squares of sandwich bread and topped with a selection of savoury ingredients. Similar canapés are served across Europe for celebrations, with toppings chosen to suit the occasion and what is available.

This version offers five distinct combinations: tuna and pickles, anchovy cream, smoked salmon, prawns, and lumpfish roe. Their different colours, textures and flavours make one batch feel varied without requiring five separate recipes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 13g protein, 20g carbs, 22g fat.

The bread supplies most of the carbohydrates, while mayonnaise, cream cheese and pistachios contribute much of the fat. Tuna, prawns, salmon, anchovies and cream cheese provide the protein. Serve a few toasts with a generous salad or fresh vegetables to add a lighter, crisp contrast.

Cutting the bread evenly

Bread squares: cut each slice into 8 pieces, keeping them as even as possible so the toppings sit neatly. A sharp knife helps make clean edges without squashing the bread.

Keep them plain: the method uses the bread without toasting it. If you prepare the squares ahead, cover them so they do not dry out before you add the toppings.

Mixing the tuna topping

Tuna: drain it well before mashing, so the mayonnaise mixture stays creamy rather than watery. Break up any large flakes with the back of a spoon.

Pickles: add these on top rather than mixing them into the tuna. That keeps their crunch noticeable and gives each toast a colourful finish.

Balancing the richer toppings

Anchovy: cream cheese softens the salty, concentrated flavour of anchovy paste, while a whole fillet gives each toast a clear savoury centre. Use a light hand with the lemon zest so it lifts rather than overwhelms the topping.

Mayonnaise: it provides a smooth base for the prawns and roe. Spread a thin, even layer so the small pieces of bread remain easy to pick up.

Keeping the textures distinct

Salmon: cut it into small, even cubes so it can be spooned onto the cream cheese without sliding off. The pistachios add a crisp contrast to the soft fish and bread.

Prawns and roe: place them in the centre of each toast, as directed, for a tidy finish. Add the lime zest and thyme just before serving to keep their fresh aromas noticeable.

Timing and assembly

Work through one flavour at a time, finishing and setting aside each group of 8 before moving on. This keeps the toppings organised and makes it easier to divide the ingredients evenly.

The recipe takes about 30 minutes to prepare. For the neatest presentation, assemble the toasts close to serving time, especially those topped with mayonnaise, prawns and roe.

What to serve alongside

Serve the toasts as part of an appetiser spread, alongside olives, crisp vegetables or other small bites. Their savoury toppings pair well with fresh, lightly dressed salads.

Arrange the five varieties together on a platter, keeping each flavour in its own area. This makes it easy for guests to choose and helps the different toppings stand out.

Recipe notes & tips

• Drain the tuna, anchovies and pickles thoroughly before assembling the toasts.
• Chop the salmon into small, even cubes for easier topping and eating.
• Spread each topping in a thin layer so it does not overwhelm the small bread squares.
• Use a small spoon to place the roe neatly in the centre of each toast.
• Add the citrus zest just before serving to preserve its fresh aroma.
• Keep the finished toasts covered and chilled if they are not being served straight away.

Variations

• Use gherkins: replace the mixed pickles with finely chopped gherkins for a sharper crunch.
• Add dill: use a few dill fronds with the smoked salmon for a classic pairing.
• Try lemon with prawns: use lemon zest instead of lime for a gentler citrus note.
• Swap the roe: top the mayonnaise toasts with another small, firm fish roe if preferred.
• Add a crisp base: lightly toast the bread squares first if you want a firmer bite.

Common mistakes to avoid

• Wet tuna: drain it well before mixing so the topping does not turn runny.
• Uneven squares: cut the bread carefully into 8 similar pieces per slice for consistent portions.
• Too much topping: use a modest layer so each canapé stays easy to pick up.
• Soft pickles: drain them before adding so they add crunch rather than extra moisture.
• Early assembly: leaving the finished toasts uncovered can dry out the bread; cover them until serving.

How to store

Store any assembled toasts in a covered container in the fridge and eat within 1 day; the bread will soften as the toppings sit. These are best served chilled or shortly after assembly, so reheating is not recommended.

Frequently asked questions