Christmas Recipes 2022 | Christmas menus for New Year’s dinner

We offer you a starter, a main course and desserts so that you can delight all your guests.

The end of the year is fast approaching and dinner is something that for many has to be perfect. If you are running out of recipe ideas for New Year’s Eve and want to innovate to delight your friends and family, We offer a complete menu with which you will not leave anyone indifferent. Precise!

Salmon, cream cheese and honey canape



  • Smoked salmon – 100 g

  • Cream cheese – 125 g

  • Liquid cream – 15 ml

  • Rolls for canapes – 8

  • Honey – 15ml

  • Salt to taste

  • Ground black pepper to taste


  1. Combine cream cheese, cream and honey with a bowl. We splash to taste.

  2. We take the buns -if it’s fresh bread, we toast them first- and spread this mixture on top.

  3. Add the slice of salmon -cut each into four to distribute-.

Shrimps in oyster sauce



  • 12 prawns

  • 1 clove of garlic

  • oyster sauce,

  • soya sauce,

  • Water

  • chives to garnish


  1. We shell the shrimp. In a bowl, we collect the contents of the heads, squeezing them between our fingers. Sauté the tails until they have an intense orange color and reserve them.

  2. Chop the garlic and sauté it a little. Add three tablespoons of oyster sauce and coral heads, stirring until incorporated. Add two tablespoons of soy sauce and half a glass of water, stirring well. Let the sauce reduce and return the shrimp tails to the pan.

sweet and sour salmon



  • 800g-1kg salmon fillets

  • 4 tablespoons of honey

  • 3 cloves of garlic

  • 3 tablespoons of soy sauce

  • 1 tablespoon of rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon grated fresh ginger.


  1. In a bowl, prepare a sauce by mixing all the ingredients (except the salmon).

  2. Then we place the salmon fillets on a baking sheet with aluminum foil, and brush them generously with the sauce.

  3. Wrap the fillets in aluminum foil and bake for 15-20 minutes at 200°C.

Cava foam



  • 4 g neutral gelatin

  • 75g cream

  • 50g champagne

  • 2 egg whites

  • 50g icing sugar

  • raspberries to garnish


  1. Heat the cream with the sugar until it begins to boil. Remove from the heat, add the gelatin, stir and pour in the cava.

  2. Whip the egg whites until stiff and add them little by little.

  3. Refrigerate for three hours and serve, garnished with dried raspberries or chocolate.


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