Three delicious Jacob’s #SnackHappy Canapé Recipes

Have you ever wanted to WOW your friends and family with some delicious nibbles when the pop over? Or do you need to take something to a BBQ this summer? Then why not try these three delicious #SnackHappy canapé recipes created by Tom and Henry Herbert (The Fabulous Baker Bros) for Jacob’s and using Jacob’s products.

Jacob's #SnackHappy Canapes

Smoked mackerel pate and beetroot on a Jacob’s Chive Crispbread

Using Jacob’s Chive Crispbreads why add some smoked mackerel pate and beetroot to create a delicious treat to enjoy whilst entertaining.

Smoked mackerel pate and beetroot on a Jacob’s Chive Crispbread
Write a review
  1. 200g Smoked mackerel
  2. 50g Crème fraiche
  3. 1/2 Lemon, juiced
  4. 5g Chopped parsley
  5. 8 Jacob’s Chive Crispbreads
  6. 200g Cooked beetroot
  1. Take your mackerel fillets and carefully peel off the skin. Using your nails, pick out the bones running down the centre of the fillet
  2. Flake into chunks; depending on whether you like a smooth or course pate, make them small or large
  3. Add the remaining ingredients to the bowl and gently fold through. Check for seasoning – remember, a little lemon goes a long way!
  4. Top the Jacob’s Chive Crispbread with the pate and serve
Nutritional information per topped Crispbread (based on 8 canapés using 8 Crispbreads and 200g beetroot)
  1. 168 calories, 6.4g protein, 8.8g carbohydrate (3g sugars), 11.7g fat (3.9g saturates), 1g fibre, 0.6g salt.
Adapted from Jacob's and the Fabulous Baker Brothers
Boo Roo and Tigger Too

‘The Jacob’s Mini Cheddar Sandwich’ with salt beef, gherkins, mustard mayonnaise

Mini Cheddars are something you might immediately think of using to make canapés however using this recipe you will have bite sized treats for everyone to enjoy.

'The Jacob’s Mini Cheddar Sandwich' with salt beef, gherkins, mustard mayonnaise
Write a review
  1. 200g Shredded salt beef
  2. 25g Gherkins, cut into thin strips
  3. 25g Whole grain mustard
  4. 25g Mayonnaise
  5. 5g Chopped parsley
  6. 50g Mini Cheddars
  7. Salt and pepper
  1. In a bowl mix the salt beef, gherkins, mustard, mayonnaise, parsley and seasoning
  2. Place a Mini Cheddar on a plate, spoon on a layer of the salt beef mixture and top with another Mini Cheddar
Nutritional information per ‘sandwich’ (based on 12 canapés, using 50g of Mini Cheddars)
  1. 65 calories, 4.8g protein, 2.4g carbohydrate (0.4g sugars), 3.9g fat (1.1g saturates), 0.13g fibre, 0.6g salt
Adapted from Jacob's and the Fabulous Baker Brothers
Boo Roo and Tigger Too

Jacob’s Smokey Bacon Oddities scotch egg

For that perfect BBQ accompaniment try making scotch eggs using crushed Jacob’s Smokey Bacon Oddities.

Jacob’s Smokey Bacon Oddities scotch egg
Write a review
  1. 6 Free range eggs
  2. 1 Knob of butter
  3. 50g Finely chopped shallots
  4. 150g Minced pork shoulder
  5. 150g Minced pork belly
  6. 1 Sprig of thyme
  7. 1/4 tsp Mace
  8. Pinch of cayenne pepper
  9. 4 Sage leaves, finely chopped
  10. Salt and pepper
  11. 2 Eggs
  12. 50ml Milk
  13. 50g Flour
  14. 100g Crushed Jacob’s Smokey Bacon Oddities
  1. Bring a big pan of water to the boil, carefully lower in the eggs and cook for eight minutes so they are still slightly runny in the middle. Run under a cold tap until they are completely cold and carefully peel off the shells
  2. Mix the pork, herbs and pepper together in a large bowl
  3. Melt the butter in a pan and cook the shallots until soft, and mix into the other ingredients, seasoning well
  4. In a piece of cling film pat out a piece of sausage meat large enough to cover an egg
  5. Put the egg in the middle and, using the cling film, fold the egg around it so it is completely covered
  6. Remove the cling film and mould with your hands so there is an even thickness all the way around
  7. Repeat with all the other eggs and put in the fridge to firm up for the coating
  8. Whisk the egg and milk with a pinch of salt. Dust the eggs in the flour and shake off the excess, then dip in to the egg mix and mix through the Smokey Bacon Oddities, dip back through the eggs and into the crumb mix
  9. Place into the fridge to firm up for a few hours
  10. Heat a fat fryer to 180°c and brown each scotch egg for two minutes. Place in an oven at 200°c for 10 minutes and serve warm
Nutritional information per egg (based on six whole eggs)
  1. 450 calories, 22.6g protein, 18.3g carbohydrate (2.6g sugars), 31.6g fat (6.6g saturates), 1.1g fibre, 0.9g salt
Adapted from Jacob's and the Fabulous Baker Brothers
Boo Roo and Tigger Too

Disclosure: I have received no financial or product compensation for this post, just sharing some delicious #SnackHappy Canapés



  1. Alison Turnnidge
    June 6, 2014 / 7:49 am

    Love these recipes, I wouldn’t eat the scotch eggs but my family would

  2. Samantha R
    June 6, 2014 / 12:07 pm

    yum! the little scotch eggs look nice

  3. June 7, 2014 / 7:09 pm

    Oh my! These all look fantastic- the salt beef sandwich looks awesome! Fantastically photographed.

  4. June 7, 2014 / 7:29 pm

    These look so different and delicious.
    Thanks for sharing

  5. June 8, 2014 / 10:05 am

    I love those Oddities Scotch eggs! I would never have thought of using a cracker in that way – thanks for sharing these!

  6. June 9, 2014 / 12:04 pm

    Oh they look amazing and would be perfect for World Cup snacks

  7. June 10, 2014 / 9:00 am

    They look scrumptious, great for the kids to help our preparing them too. Thanks for the recipes.

  8. kim
    June 10, 2014 / 2:21 pm

    Those all look so yummy!

  9. June 11, 2014 / 9:19 pm

    I like the look of the smokey bacon scotch eggs. Three very nice sounding recipes.

  10. June 13, 2014 / 11:30 am

    These all sound delicious but I particularly like the sound of the smoked mackerel & beetroot paté. Thanks fo rthe inspiration!

  11. Pingback: Three delicious Jacob’s #SnackHappy Canapé Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *