Piccolo canapes

Fish and potato Canapes on wooden board
The perfect little bites are beyond simple and utterly delicious! The perfect accompaniment to any party, inspired by Underground Kitchen.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetiser, Lunch, Side Dish, Snack
Servings 4 people


  • 350 g Wilcox Piccolo potatoes similar sizes
  • coconut oil
  • 1 small smoked fish fillet
  • 1 tub smoked tomato labneh
  • 2 tbsp Superb Herb parsley & oregano


  • Preheat oven to 180°C. Cut the potatoes in half lengthways, then lay on a baking tray. Drizzle with coconut oil, season, then roast until golden and tender.
  • Flake the smoked fish into a bowl, ensuring there are no bones. Spoon the labneh into the fish, add the herbs and stir lightly until combined. Season to taste.
  • To assemble, lay the potato half skin side down. Top with a small spoonful or dollop of the smoked fish mixture, then garnish with fresh herbs if desired.
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