{"id":5439,"date":"2025-11-04T15:00:00","date_gmt":"2025-11-04T18:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5439"},"modified":"2026-10-14T14:12:45","modified_gmt":"2026-10-14T17:12:45","slug":"smoked-salmon-canapes-for-new-years-eve","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/smoked-salmon-canapes-for-new-years-eve\/","title":{"rendered":"Smoked Salmon Canap\u00e9s for New Year&#8217;s Eve"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>These New Year\u2019s Eve smoked salmon canap\u00e9s combine thin slices of salmon, lemon-and-dill cream cheese and small crisp toasts. Prepare components separately, keep perishable ingredients chilled and assemble shortly before serving. Cold-smoked and cured fish are unsuitable for some higher-risk guests unless cooked until steaming hot; offer an appropriate alternative.<\/strong><\/p>\n<p><strong>New Year\u2019s Eve salmon canap\u00e9s<\/strong> are easy to assemble from a few ingredients. This guide includes preparation steps, alternative toppings and practical ways to serve small fresh batches.<\/p>\n<p><\/p>\n<h2>Ingredients for Smoked Salmon Canap\u00e9s<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/smoked-salmon-cream-cheese-and-bread-for-canapes-5439-1.webp\" alt=\"Smoked salmon, cream cheese and bread for canapes\" title=\"Smoked salmon, cream cheese and bread for canapes\"><\/p>\n<p>For about 20\u201324 small <strong>smoked salmon canap\u00e9s<\/strong>, prepare the ingredients below. Check fish, milk, wheat and other allergens in the products you choose.<\/p>\n<ul>\n<li><strong>200 g thinly sliced smoked salmon<\/strong> \u2014 check storage and use-by instructions. Smoked trout or gravlax changes the flavour but remains fish; cold-smoked or cured alternatives need the same higher-risk precautions.<\/li>\n<li><strong>200 g cream cheese<\/strong> \u2014 keep refrigerated until preparation. Smooth ricotta or a suitable mild fresh goat\u2019s cheese is an alternative; cr\u00e8me fra\u00eeche is softer and may not hold its shape as well.<\/li>\n<li><strong>20\u201324 small bread rounds or ready-made toasts<\/strong> \u2014 approximately one small baguette, depending on size. Blinis, crackers or small rye bread pieces also work.<\/li>\n<li><strong>One lemon, zest and juice<\/strong> \u2014 use the zest and up to 1 tbsp juice in the cheese, adjusting gradually. Lime gives a different citrus flavour.<\/li>\n<li><strong>Up to 2 tbsp capers<\/strong> \u2014 drain and rinse if very salty; finely chopped pickled gherkin is an alternative.<\/li>\n<li><strong>2 tbsp chopped fresh dill<\/strong> \u2014 or chives or parsley, plus a little for garnish if desired.<\/li>\n<li><strong>1 tbsp extra virgin olive oil in total<\/strong> \u2014 for lightly brushing the bread, with any remainder used sparingly to finish. Additional oil is optional, not required.<\/li>\n<li><strong>Freshly ground black pepper<\/strong> \u2014 to taste.<\/li>\n<li><strong>A few washed small rocket leaves or fresh herbs<\/strong> \u2014 optional garnish; do not use decorative foliage.<\/li>\n<li><strong>Salt only if needed<\/strong> \u2014 smoked salmon, capers and cream cheese already contribute salt.<\/li>\n<\/ul>\n<p><strong>Before assembling:<\/strong> keep fish and dairy chilled and taste one canap\u00e9 before seasoning the entire batch. Pregnant or immunocompromised guests should avoid ready-to-eat cold-smoked or cured fish unless it is cooked until steaming hot throughout.<\/p>\n<h2>How to Make Smoked Salmon Canap\u00e9s<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/assembling-smoked-salmon-canapes-on-toasted-bread-5439-2.webp\" alt=\"Assembling smoked salmon canapes on toasted bread\" title=\"Assembling smoked salmon canapes on toasted bread\"><\/p>\n<p>Set out clean equipment and work in small batches, returning perishable ingredients to the fridge when you are not using them.<\/p>\n<ol>\n<li><strong>Prepare the toasts:<\/strong> heat the oven to 180\u00b0C, or 160\u00b0C fan. Arrange 20\u201324 small baguette slices on a tray, lightly brushed with some of the measured oil. Bake for about 6\u20138 minutes, checking until lightly golden and crisp, then cool fully on a rack.<\/li>\n<li><strong>Stir the cream cheese:<\/strong> place <strong>200 g cream cheese<\/strong> in a bowl and stir until smooth. If necessary, loosen with a little cream or plain yoghurt, starting with a teaspoon rather than making it runny.<\/li>\n<li><strong>Flavour the cheese:<\/strong> stir in lemon zest, the chopped dill and black pepper. Add lemon juice gradually, up to 1 tbsp, checking texture and flavour. Taste before adding any salt; smoked salmon is salted during processing.<\/li>\n<li><strong>Portion the salmon:<\/strong> divide <strong>200 g smoked salmon<\/strong> between the 20\u201324 toasts, cutting slices into manageable pieces. Keep portions covered and chilled while preparing the base.<\/li>\n<p><strong>Assembly and presentation<\/strong><\/p>\n<li><strong>Add the cheese:<\/strong> divide the flavoured cream cheese evenly between the toasts, using a small spoon or piping bag. The exact spoonful depends on toast size; keep the topping stable and leave a little edge uncovered.<\/li>\n<li><strong>Add the salmon:<\/strong> fold each portion loosely over the cheese rather than building a tall roll that is difficult to eat.<\/li>\n<li><strong>Garnish:<\/strong> add one or two capers, a little dill or a small washed leaf, and optional lemon zest. <strong>Keep additions modest<\/strong> so the canap\u00e9 remains easy to pick up and eat.<\/li>\n<li><strong>Timing:<\/strong> assemble shortly before serving for the crispest toast. If assembled 20\u201330 minutes ahead, keep the tray covered in the fridge; do not leave it on the counter to warm up. Longer refrigeration will soften the toast.<\/li>\n<li><strong>Practical tips:<\/strong> test the oven timing with one slice, use a stable board for cutting bread, and taste one assembled canap\u00e9 before finishing the batch.<\/li>\n<\/ol>\n<h2>Smoked Salmon Canap\u00e9 Variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/canape-variations-with-salmon-and-vegetable-toppings-5439-3.webp\" alt=\"Canape variations with salmon and vegetable toppings\" title=\"Canape variations with salmon and vegetable toppings\"><\/p>\n<p>Choose toppings to suit guests\u2019 tastes and requirements. These are alternative combinations rather than extra ingredients to add to the full main recipe.<\/p>\n<p><strong>Classic cream cheese, dill and capers<\/strong><\/p>\n<p>A simple combination that keeps the salmon flavour central.<\/p>\n<ul>\n<li><strong>200 g smoked salmon<\/strong><\/li>\n<li><strong>200 g cream cheese<\/strong><\/li>\n<li><strong>2 tbsp chopped fresh dill<\/strong><\/li>\n<li><strong>1 tbsp capers<\/strong> \u2014 drained and rinsed if needed.<\/li>\n<li><strong>Zest of \u00bd lemon<\/strong><\/li>\n<\/ul>\n<p><strong>Alternative:<\/strong> a suitable smooth fresh goat\u2019s cheese gives a tangier result; check dietary requirements.<\/p>\n<p><strong>Avocado and citrus<\/strong><\/p>\n<p>Mashed avocado replaces the cream cheese for a different creamy topping. The salmon means this version is still not vegetarian or vegan.<\/p>\n<ul>\n<li><strong>80 g mashed avocado<\/strong> \u2014 mixed with 1 tsp lemon juice; this makes a thin layer across 20\u201324 small bases.<\/li>\n<li><strong>200 g smoked salmon<\/strong><\/li>\n<li><strong>Freshly ground black pepper<\/strong> \u2014 to taste.<\/li>\n<li><strong>Small washed herbs or salad leaves<\/strong> \u2014 optional garnish.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> prepare the avocado close to serving. Lemon may slow browning but does not prevent it indefinitely or replace refrigeration.<\/p>\n<p><strong>Cucumber bases instead of bread<\/strong><\/p>\n<p>Cucumber gives a crisp alternative. For a gluten-free serving, check every topping and use separate clean equipment and platters.<\/p>\n<ul>\n<li><strong>One large cucumber<\/strong> \u2014 washed, sliced into sturdy rounds and patted dry.<\/li>\n<li><strong>200 g smoked salmon<\/strong><\/li>\n<li><strong>1 tbsp soured cream or Greek-style yoghurt<\/strong> \u2014 this is enough for tiny dots, not a thick layer on every canap\u00e9.<\/li>\n<li><strong>Up to 1 tsp horseradish sauce, optional<\/strong> \u2014 check its ingredients and mix into the cream to taste.<\/li>\n<\/ul>\n<p><strong>Alternative base:<\/strong> use suitable gluten-free blinis if preferred, following their preparation instructions.<\/p>\n<p><strong>Blinis with cr\u00e8me fra\u00eeche and chives<\/strong><\/p>\n<p>Small blinis make a soft base for salmon and a modest spoonful of cream.<\/p>\n<ul>\n<li><strong>Twenty ready-made blinis<\/strong> \u2014 prepare according to the packet and cool before adding chilled toppings.<\/li>\n<li><strong>150 g cr\u00e8me fra\u00eeche or soured cream<\/strong><\/li>\n<li><strong>200 g smoked salmon<\/strong><\/li>\n<li><strong>Chopped fresh chives<\/strong> \u2014 to finish.<\/li>\n<\/ul>\n<p><strong>Variation:<\/strong> use cream cheese for a firmer topping. Optional fish roe requires its own storage and dietary checks; it is not necessary for the recipe.<\/p>\n<p><strong>Beetroot alternative: vegan option<\/strong><\/p>\n<p>Thin beetroot slices give a colourful plant-based topping. They have their own earthy flavour and texture rather than being an exact copy of salmon.<\/p>\n<ul>\n<li><strong>Two medium beetroot<\/strong> \u2014 cooked until tender, cooled and thinly sliced.<\/li>\n<li><strong>60 ml soy sauce for the marinade<\/strong> \u2014 not all is served. A suitable gluten-free tamari can replace it where needed; both contain soya and may be salty.<\/li>\n<li><strong>1 tbsp soft brown sugar<\/strong><\/li>\n<li><strong>Optional food-grade smoke flavouring<\/strong> \u2014 follow the particular product\u2019s small-dose directions; strengths vary, so a blanket teaspoon is inappropriate.<\/li>\n<\/ul>\n<p><strong>Method:<\/strong> cook the beetroot until tender, cool promptly, then refrigerate it in the soy-and-sugar marinade for around two hours. Drain well and serve on suitable vegan toasts with a plant-based spread. Omit smoke flavouring if unavailable.<\/p>\n<p><strong>Final adjustments<\/strong><\/p>\n<p>Before assembling a full tray, <strong>taste one canap\u00e9<\/strong>. Adjust lemon and reduce capers or marinade if too salty. Keep vegetarian, vegan or allergy-sensitive servings on separate clean platters.<\/p>\n<h2>New Year\u2019s Eve Assembly and Presentation Tips<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/smoked-salmon-canapes-arranged-for-a-party-5439-4.webp\" alt=\"Smoked salmon canapes arranged for a party\" title=\"Smoked salmon canapes arranged for a party\"><\/p>\n<p>Arrange the table so guests can reach the <strong>salmon canap\u00e9s<\/strong> easily, with spare trays kept refrigerated rather than waiting in a warm kitchen.<\/p>\n<p><strong>Table layout<\/strong><\/p>\n<p>Separate drinks from food where space permits and place plates, napkins and utensils within easy reach. Avoid crowding the serving area.<\/p>\n<ul>\n<li><strong>Position:<\/strong> use accessible small platters rather than a large tray guests must lean across.<\/li>\n<li><strong>Height:<\/strong> stable raised stands can add interest, provided they do not make serving awkward.<\/li>\n<li><strong>Replenishment:<\/strong> keep spare trays covered in the fridge and bring them out as needed.<\/li>\n<\/ul>\n<p><strong>Arranging the canap\u00e9s<\/strong><\/p>\n<p>Group toast, blini and cucumber versions separately so guests can identify them. Keep special-diet portions apart from shared toppings and crumbs.<\/p>\n<ul>\n<li><strong>Spacing:<\/strong> leave a small gap between pieces so each can be lifted without touching its neighbours.<\/li>\n<li><strong>Colour:<\/strong> group similar toppings together, using small herb garnishes for contrast.<\/li>\n<li><strong>Portions:<\/strong> three to five small canap\u00e9s per person is a starting estimate when other food is available; adjust to size and the menu.<\/li>\n<\/ul>\n<p><strong>Garnishes and finishing touches<\/strong><\/p>\n<p>Small finishing touches are enough for bite-sized food.<\/p>\n<ul>\n<li><strong>Citrus:<\/strong> fine lemon zest or a few drops of juice provide aroma without soaking the toast.<\/li>\n<li><strong>Texture:<\/strong> a little caper or finely chopped pickle adds contrast; avoid bulky additions.<\/li>\n<li><strong>Finish:<\/strong> a tiny drizzle of oil is optional. Extra salt is usually unnecessary with smoked salmon.<\/li>\n<\/ul>\n<p><strong>Temperature and storage<\/strong><\/p>\n<p>Keep the perishable ingredients and assembled trays refrigerated until service, following the earliest applicable use-by or opening instruction.<\/p>\n<ul>\n<li><strong>Assembly:<\/strong> prepare the final tray shortly before serving; if done 20\u201330 minutes ahead, refrigerate it.<\/li>\n<li><strong>Refrigeration:<\/strong> keep salmon and dairy at 5\u00b0C or below, covered and separate from raw foods.<\/li>\n<li><strong>Display:<\/strong> serve small batches promptly. For this home recipe, use a conservative two-hour display limit, shorter in heat, and discard exposed leftovers at that point. An ice tray does not guarantee the food stays chilled or reset the clock.<\/li>\n<\/ul>\n<p><strong>Thoughtful details<\/strong><\/p>\n<p>Clear ingredient labels and practical serving utensils matter more than elaborate decoration. Keep warm lights and candles away from chilled food.<\/p>\n<ul>\n<li><strong>Keep the selection simple:<\/strong> two or three well-organised varieties are enough.<\/li>\n<li><strong>Easy serving:<\/strong> provide small tongs or suitable serving utensils rather than encouraging guests to touch several pieces.<\/li>\n<li><strong>Decoration:<\/strong> use modest table decorations away from the food and avoid loose glitter, unknown foliage or open flames close to napkins.<\/li>\n<\/ul>\n<h2>Serving, Drink Pairings and Make-Ahead Preparation<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/salmon-canapes-beside-sparkling-wine-glasses-5439-5.webp\" alt=\"Salmon canapes beside sparkling wine glasses\" title=\"Salmon canapes beside sparkling wine glasses\"><\/p>\n<p>Prepare the separate components of your <strong>salmon canap\u00e9s<\/strong> ahead, then assemble small batches close to serving time.<\/p>\n<p><strong>Serving suggestions<\/strong><\/p>\n<ul>\n<li><strong>Quantity:<\/strong> plan roughly three to five small canap\u00e9s per person with other dishes. For a meal made entirely of varied canap\u00e9s, eight to ten may be a starting estimate, depending on size and appetite\u2014not eight to ten salmon pieces automatically.<\/li>\n<li><strong>Platters:<\/strong> use clean food-safe boards, slate trays or stable tiered stands.<\/li>\n<li><strong>Utensils:<\/strong> provide small tongs, serving utensils and napkins, with dedicated utensils for different dietary options.<\/li>\n<li><strong>Spacing:<\/strong> leave enough room to pick up each piece cleanly.<\/li>\n<li><strong>Serving temperature:<\/strong> bring trays directly from the fridge when needed; there is no need to warm smoked fish deliberately before service.<\/li>\n<\/ul>\n<p><strong>Drink pairings<\/strong><\/p>\n<ul>\n<li><strong>Brut sparkling wine or Prosecco:<\/strong> an optional adult pairing, served in measured portions.<\/li>\n<li><strong>Sauvignon Blanc:<\/strong> its fresh character can complement dill and lemon.<\/li>\n<li><strong>Dry ros\u00e9:<\/strong> another option with creamy or avocado toppings.<\/li>\n<li><strong>A light lager:<\/strong> can suit savoury toasts; bitterness varies by beer.<\/li>\n<li><strong>Alcohol-free drinks:<\/strong> offer still or sparkling water with citrus, or a suitable alcohol-free drink, alongside any alcoholic choices.<\/li>\n<\/ul>\n<p><strong>Preparing ahead<\/strong><\/p>\n<ol>\n<li><strong>Toasts:<\/strong> bake at 180\u00b0C, or 160\u00b0C fan, for around 6\u20138 minutes, checking for light golden colour. Cool fully on a rack and keep dry in an airtight container for up to 24 hours for best texture.<\/li>\n<li><strong>Cream cheese mixture:<\/strong> mix with lemon and herbs up to 24 hours ahead and keep covered in the fridge, subject to any shorter ingredient instructions.<\/li>\n<li><strong>Salmon:<\/strong> keep sealed and refrigerated until needed. Observe its use-by date and after-opening limit. Freeze only if the product label permits; freezing is not a way to make cold-smoked fish safe for higher-risk guests.<\/li>\n<li><strong>Garnishes:<\/strong> drain capers and wash and dry herbs with clean equipment. Store appropriately covered and chilled, adding them at assembly.<\/li>\n<li><strong>Final assembly:<\/strong> make the canap\u00e9s close to serving, keeping any prepared tray refrigerated while it waits.<\/li>\n<li><strong>Transport:<\/strong> carry chilled components in sealed containers in an insulated cool bag with frozen gel packs, then refrigerate on arrival. Ordinary ice packs are appropriate; dry ice is unnecessary for this home preparation.<\/li>\n<\/ol>\n<p><strong>Final practical checks<\/strong><\/p>\n<ul>\n<li><strong>Gluten-free choice:<\/strong> use cucumber or suitable gluten-free blinis, checking all toppings and keeping preparation and serving separate from bread crumbs.<\/li>\n<li><strong>Salt:<\/strong> taste before adding capers or extra seasoning.<\/li>\n<li><strong>Appearance:<\/strong> fine zest and a little washed dill provide colour without overfilling the canap\u00e9.<\/li>\n<li><strong>Replenishment:<\/strong> replace a used platter with a fresh chilled one rather than mixing newly prepared food with old displayed pieces.<\/li>\n<\/ul>\n<h2>A simple festive canap\u00e9<\/h2>\n<p>Smoked salmon, lemon and dill make a straightforward canap\u00e9 combination. Choose ingredients suitable for your guests and pay as much attention to chilled storage as to presentation.<\/p>\n<p>Adjust seasoning on a sample piece, then assemble small batches for the best toast texture and an orderly serving table.<\/p>\n<p>Explore the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more festive recipes and serving ideas.<\/p>\n<h2>Smoked Salmon Canap\u00e9s: Frequently Asked Questions<\/h2>\n<p><strong>How far ahead can I prepare the canap\u00e9s?<\/strong><\/p>\n<p>Make plain toasts and the cream cheese mixture up to 24 hours ahead, storing toast dry and the mixture refrigerated. Assemble shortly before serving; if assembled 20\u201330 minutes ahead, keep the tray in the fridge.<\/p>\n<p><strong>How do I keep the toast crisp?<\/strong><\/p>\n<p>Toast until lightly golden, cool fully on a rack and store dry in an airtight container. Keep moist toppings separate until the last moment.<\/p>\n<p><strong>What can I use for guests who do not eat fish?<\/strong><\/p>\n<p>Use the cooked beetroot variation with a suitable spread, or another vegetable topping. Trout and gravlax are still fish and do not suit someone avoiding fish; for a vegan version, also replace dairy and check the bread.<\/p>\n<p><strong>Which drinks go well with the canap\u00e9s?<\/strong><\/p>\n<p>A measured sparkling wine, Sauvignon Blanc, dry ros\u00e9 or light lager is an adult option. Water with lemon or an appropriate alcohol-free drink works too.<\/p>\n<p><strong>Are these suitable during pregnancy or for immunocompromised guests?<\/strong><\/p>\n<p>Ready-to-eat cold-smoked or cured fish can carry Listeria risk. NHS and FSA advice is to avoid it for these higher-risk groups unless cooked until steaming hot throughout. Use an appropriate freshly cooked fish or vegetable alternative and follow chilled-storage guidance; lemon juice and freezing do not remove that risk.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.food.gov.uk\/news-alerts\/news\/the-fsa-and-fss-remind-higher-risk-consumers-on-the-risks-of-listeria-associated-with-eating-cold-smoked-and-cured-fish\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 Listeria risks from cold smoked and cured fish<\/a><\/li>\n<li><a href=\"https:\/\/www.nhs.uk\/pregnancy\/keeping-well\/foods-to-avoid\/\" target=\"_blank\" rel=\"noopener\">NHS \u2014 Foods to avoid in pregnancy<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 Chilling, freezing and defrosting food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/food-safety-and-hygiene\/food-allergies-intolerances-and-coeliac-disease\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 Food allergies, intolerances and coeliac disease<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make smoked salmon canap\u00e9s with lemon and dill cream cheese, with topping variations, crisp toast tips and chilled preparation guidance for New Year&#8217;s Eve.<\/p>\n","protected":false},"author":7,"featured_media":16660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-5439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=5439"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5439\/revisions"}],"predecessor-version":[{"id":16675,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5439\/revisions\/16675"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/16660"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=5439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=5439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=5439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}