10 Easy Christmas Appetizers with Canned Mackerel & Sardines

2025-12-15

Canned mackerel and sardines are some of the most underrated heroes in the pantry. They’re affordable, flavourful, high in protein and packed with healthy fats — and they’re amazing for quick party food. With the right spices, herbs and textures, these humble tins can be transformed into bold, exciting appetizers that disappear from the plate in minutes.

Christmas is the perfect time to show what they can really do. Whether you’re hosting a big family gathering, a casual drinks night or a cosy festive dinner, these 10 appetizer ideas will help you turn simple canned fish into impressive, crowd-pleasing bites.

All recipes use common ingredients like onions, peppers, fresh herbs, chilli, bread, potatoes, plantain or pastry — and they fully embrace a love for big flavours, gentle heat and satisfying crunch.

1. Spicy Sardine & Onion Crostini

Toasted baguette slices topped with a zesty sardine mixture.

How to make:

Mix drained sardines with finely chopped onion, fresh tomato, a little chilli, lime juice and a spoon of mayonnaise or yoghurt.
Season with salt, black pepper and chopped parsley or coriander.
Spoon onto toasted bread slices and garnish with a tiny slice of fresh chilli.

Perfect as a simple starter or snack with drinks.

2. Crispy Mackerel Fish Balls

Crisp on the outside, soft and flavourful inside — ideal for dipping.

How to make:

Mash canned mackerel with boiled, mashed potato or yam.
Add finely chopped onion, garlic, spring onion, chilli, an egg and breadcrumbs.
Season generously with salt, pepper and your favourite spice blend.
Shape into small balls and deep-fry or air-fry until golden.

Serve with a spicy tomato or pepper dip.

3. Sardine-Stuffed Mini Peppers

Colourful, juicy and very festive on the plate.

How to make:

Mix sardines with cream cheese or thick yoghurt, garlic, lemon zest and chopped herbs.
Halve small sweet peppers and remove seeds.
Stuff each half with the sardine mixture and chill before serving.

These require no frying and can be made ahead of time.

4. Mackerel & Herb Party Dip with Crackers

A rich, savoury dip that works with crackers, vegetable sticks or toasted bread.

How to make:

Blend or mash canned mackerel with cream cheese or soft cheese, a little mayonnaise, lemon juice, mustard, garlic and herbs (dill, parsley or chives).
Add a pinch of chilli or hot sauce for heat.
Chill for at least 30 minutes to let the flavours develop.

Serve in a small bowl surrounded by crackers, cucumber sticks and carrot sticks.

5. Spicy Sardine Spring Rolls

Crunchy finger food that disappears fast from any Christmas table.

How to make:

For the filling, mix sardines with finely chopped cabbage, carrots, onions, spring onions and a little chilli.
Season with soy sauce, black pepper and garlic.
Wrap in spring roll wrappers and seal with a paste made from flour and water.
Fry until golden and crisp.

Serve hot with sweet chilli sauce or a tangy pepper dip.

6. Mackerel-Stuffed Potato Cups

Mini potato “boats” filled with a creamy, spicy mackerel mixture.

How to make:

Parboil small potatoes, then cut in half and scoop out a bit of the centre to create cups.
Mix canned mackerel with some of the scooped potato, butter or oil, chopped onion, chilli and herbs.
Spoon back into the potato halves, top with a little grated cheese if you like and bake until lightly browned.

These are hearty and very satisfying as canapés.

7. Sardine Deviled Eggs

A twist on classic deviled eggs with extra depth of flavour.

How to make:

Boil eggs, peel and halve them.
Scoop out the yolks and mash with mashed sardines, mayonnaise, mustard, finely chopped onion, a little chilli and salt.
Pipe or spoon the mixture back into the egg whites.
Garnish with paprika, herbs or a tiny sliver of fresh chilli.

These look elegant on a platter and are naturally high in protein.

8. Spicy Mackerel Flatbread Bites

Soft flatbread (or tortillas) loaded with tangy mackerel topping, sliced into small pieces.

How to make:

Mix mackerel with chopped tomatoes, onions, chilli, lime juice and a bit of olive oil.
Spread hummus, cream cheese or a simple yoghurt sauce on toasted flatbread.
Scatter the mackerel mixture on top and sprinkle with fresh herbs.
Slice into bite-sized squares or triangles.

Great when you want something between a pizza and a bruschetta.

9. Sardine & Avocado Toast Squares

Creamy, spicy and full of good fats.

How to make:

Mash ripe avocado with lime juice, salt, pepper and a pinch of chilli.
Toast slices of bread and spread with the avocado.
Top with flaked sardines, thinly sliced red onion and a drizzle of chilli oil or hot sauce.
Cut each slice into small squares for easy serving.

These are perfect when you want something light yet rich and flavourful.

10. Mini Mackerel Hand Pies

Little pastry pockets filled with spicy mackerel — guaranteed crowd-pleasers.

How to make:

Prepare or buy shortcrust or puff pastry.
For the filling, mix canned mackerel with sautéed onions, tomatoes, chilli, garlic and a little tomato paste. Let it cool completely.
Cut pastry into circles, place a spoonful of filling in the centre, fold and seal with a fork.
Brush with egg wash and bake until golden.

Serve warm with a simple pepper or tomato dipping sauce.

Tips for Working with Canned Mackerel & Sardines

Drain well: Too much liquid makes fillings soggy.
Balance the flavour: These fish are rich and oily, so they pair well with acid (lemon, lime, vinegar), heat (chilli, pepper) and crunch (fresh veg, toasted crumbs).
Break the fish gently: Leave some small chunks for better texture, don’t mash everything completely smooth unless you’re making a dip.
Add fresh herbs: Parsley, coriander, dill and spring onions lift the flavour and make everything taste fresher.