Canapé with avocado ginger mousse, shrimps and homemade Teriyaki


10-15 Canapés



Resting time

40 minutes

Cooking time

30-40 minutes

A very delicate canapé, with an explosion of flavours. This appetizer is perfect to start a special dinner. Surprise your guests with this delicious bite.


For the Canapé dough:

  • 150 g flour
  • 150 g soft butter (ideally lactose-free butter)
  • 1 egg yolk
  • 1 tbsp apple vinegar
  • 1/2 tbsp water
  • Pinch of salt

*You are just going to use some part of the dough for the Canapés. You can use the rest to create a nice dessert or cookies.

For the avocado ginger mousse:

  • 2 soft avocados
  • 2 tbsp cream cheese
  • 2 tsp lemon juice approx.
  • Salt and pepper
  • 1 tsp grated ginger

For the shrimps:

  • 2 shrimps per Canapé
  • Sesam oil (1 tbsp)
  • Pinch of salt, garlic

For the homemade Teriyaki:

  • 3 tbsp Soy sauce
  • 1/2 tsp brown sugar
  • 4 tbsp water
  • 1/2 tbsp honey
  • 1/2 tsp corn starch


For the Canapés:

  1. Make sure the butter is soft.
  2. Mix the butter, egg yolk, vinegar and the water with a hand mixer or a kitchen machine. Add the flour and the pinch of salt and mix until you get a soft dough. Wrap it and put on the fridge for approx. 30 minutes.
  3. Take the dough out of the fridge and let it rest for 5 minutes. Clean an area of your kitchen, where you can roll out your dough and cut your cookies. Put some flour on that area (you don’t need much), grab some piece of the dough and roll it out with a rolling pin to a 3 to 5 mm high.
  4. Put the dough to your Canapé form. Preheat the oven to 160°-170°C.
  5. Bake the Canapés for approx. 10 minutes until they are light gold (don’t let them get too golden). Take them out of the oven, and let them rest for some minutes before you carefully take them out of their form. You have to be patient on this step, the Canapés can break easily.


For the avocado ginger mousse:

  1. Mix with a hand blender the avocado, the lemon juice, cream cheese, ginger and pinch of salt and pepper until you get a soft mousse. Add more salt, lemon juice or ginger if it’s necessary.


For the shrimps:

  1. In a non-stick frying pan put some sesam oil. Add the shrimps when the pan is hot, also add the salt and the pinch of garlic (powdered or grated). Cook for approx. 3-5 minutes.


For the homemade Teriyaki:

  1. In a non-stick frying pan add all the ingredients and mix them well with a whisk. Cook on a low temperature for approx. 5 minutes until it thickens.

Put carefully the Canapés on your plate with the help of a flat spatula (1 or 2 Canapés per person) filled them with the avocado ginger mousse and put the shrimps over the mousse. Finish the dish with some splash of the Teriyaki sauce and if you desire add some salad to complement the dish. I served them with a Zucchini – Pomegranate salad.


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