- Dish type
- Seafood starters
- Fish starters
- Salmon starters
- Smoked salmon starters
These salmon canapes are a great finger food when you have guests. I use dark wholemeal bread, cream cheese and smoked salmon.
31 people made this
- 1 loaf wholemeal bread, sliced
- 1 tub cream cheese, with or without herbs
- 1 pack smoked salmon
- lemon juice, to taste
- 1 shallot, thinly sliced
- 2 tablespoons capers
- 1/2 bunch chives, snipped into 2cm long pieces
- 1/2 lemon, thinly sliced
MethodPrep:30min ›Ready in:30min
- Spread the bread with cream cheese and cut each slice in 4. (Remove the crust, if you like.)
- Place a piece of smoked salmon on top of each piece of bread and sprinkle with a little bit of lemon juice.
- Sprinkle with shallot and capers. Cut lemon slices in small pieces. Garnish the canapés with a piece of lemon and chives. Serve immediately or keep in the fridge until ready to serve.
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On Oscar Night &ndash Serve Elegant Smoked Salmon Canapés
It&rsquos awards season &ndash and none is bigger than the Oscars. Even people who ignore other awards shows, will take a peek to see the stars in all their finery or to see how Chris Rock handles the #OscarsSoWhite fiasco during the show. And there are the awards themselves. All in all, a very festive evening. At least for those lucky few with a Golden Ticket.
As for us? Well, our dresses may not be couture, our jewelry probably hasn&rsquot been lent to us by Harry Winston, and I doubt that Wolfgang Puck has created the party menu for our festivities. So what? It doesn&rsquot mean we can&rsquot get out the champagne flutes and enjoy the show from the comfort of our collective sofas, right?
It&rsquos a festive night, and we can have our own little party right at home. Invite a few movie-buff friends or your favorite Joan-Rivers-esque, smack-talking gal-pal, pop the cork on some sparkling wine and start the revelry.
Make the occasion just a little more special, with these elegant smoked salmon canap?s. Far from the average chips and dip, these briny nibbles will wow your guests and they&rsquore simpler to make than you might think.
And before you lay into me for the price of caviar &ndash let me stop you right there &mdash it&rsquos domestic caviar and I spent about $7 for this two-ounce jar &mdash you won&rsquot need more than that. A small spoonful of roe tucked into a dollop of creme fraiche makes these delicious little bites really special. And they&rsquore good for more than just the Oscars. I made a bunch for my grandparents 70th wedding anniversary last month and they were a hit!
Preheat the oven to 190C/170C Fan/Gas 5.
For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk).
Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely.
For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve.
To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill.
How to Make It
Cut butter into 1/2-in. cubes and freeze in a single layer until very cold, 10 to 20 minutes. In a food processor, whirl flour and salt until blended. Add butter and pulse on and off just until bits of butter are about the size of peas. In a small bowl, lightly beat egg and yolk with 3 tbsp. ice water. Add egg mixture, about half at a time, and pulse just until evenly moistened and holding together (you may need to add 1 more tbsp. ice water as you're pulsing).
Flatten the dough into 2 rough squares, each about 6 in. wide. Wrap squares in wax paper. Chill until cold, at least 1 hour and up to 3 days.
Preheat oven to 350°. Remove dough from refrigerator and let stand 5 minutes. Unwrap and, on a lightly floured surface, roll dough halves into 1/8-in.-thick squares, 10 to 11 in. each.
Transfer each square to a rimmed baking sheet and prick all over with a fork. Bake until medium brown, 25 to 35 minutes. Cool on pan, about 30 minutes. Spread with crème fraîche, dividing evenly, and top with smoked salmon and capers. Cut into 2-in. squares.
Caviar & Smoked Salmon Canapes Recipe
Looking for a tasty seafood appetizer recipe that will impress your dinner guests? These caviar and salmon canapes are it! A classic combination of smoked salmon and caviar, topped with capers and dill on top of toast bread! If you don’t want to take the time to toast bread, simply use cocktail bread, crackers or even blini (pancakes) to use for the base. These elegant salmon canapes comes together in no time and is great with white wine or champagne. Arrange them on a large platter and you’re set for the evening!
Growing up in a Russian household, I learned to love these flavors from childhood – caviar, dill, smoked fish. Fresh dill is added to just about every savory dish in the Ukrainian and Slavic cuisine it’s an integral flavor component of many dishes. This simple appetizer is no exception! I personally love the combination of flavors – salty salmon roe with creamy sour cream, smoky salmon, refreshing dill and briny capers! Can you ask for a better appetizer?!
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Enjoyed this seafood appetizer? Check out some of my other recipes you’re sure to enjoy!
Smoked Salmon Canapes with Whipped Chive Cream Cheese // Video
Light and healthy, Smoked Salmon Canapes with Whipped Chive Cream Cheese are the perfect brunch food. Perfectly portioned on slices of pumpernickel cocktail bread and topped with an airy yogurt/cream cheese spread.
Ever been to a bris? I have been to exactly one in my entire life. A close friend of our’s had a baby boy and 8 days later we went to their lovely home to attend the event. If you’re unfamiliar with what a bris is….let me clue you in. A bris (or brit milah) is a religious ceremony specifically for boys where a mohel performs a circumcision in front of an entire room of friends, family and, in this case, professional acquaintances. It’s a big deal. (So…now you know why the girls don’t get their own bris and frankly, as a newborn female I would be relieved.) I know what you’re thinking….this is not brunch conversation, but just wait….I’ll get to that in a moment.
The ceremony is then followed by a ridiculous spread of amazing food. Latkes, brisket, smoked salmon…basically anything you’d find at a Jewish deli during the breakfast hours. It’s pretty insane. And filling. And a great deterrent to the main event…which I couldn’t watch. One, I just couldn’t watch because I’m a squeamish person and all I could imagine was face planting on the living room floor because I saw a speckle of blood. Two, I was really hungry….and this event, to me is slightly humiliating to the baby. That’s a private moment and the amount of people that attended to watch him get snipped was a little overwhelming. So, I did what many others did that day and retreated to the kitchen as soon as the mohel gave the baby his pain reliever….a drop of WINE! Seriously…if I’m ever going under the knife for any reason, a drop of wine is just not going to cut it. For the record, I’m not jewish so I may not fully appreciate the religious meaning behind the bris….and so, I eat.
I’ve always loved smoked salmon…in small amounts. Some of these people were loading up their bagels with heaping piles of salmon, that’s a bit much for me. I like a perfect blend of flavors with my salmon, a little bit of this and a little of that. Little light bites of perfect flavor harmony. That’s when I decided that smoked salmon would be better topping a tiny canapé. So, today I’m bringing you Smoked Salmon Canapes with Whipped Chive Cream Cheese. They’re the perfect light bite for a Mother’s Day Brunch, Wedding Shower, Baby Shower or….bris. Perfectly portioned, you won’t have guests hovering around a tray of salmon and it’s accompaniments for long periods of time. They’re layered with fresh ingredients and the glue that holds it all together….a yogurt cream cheese that’s whipped until light and airy, then folded carefully with a sprinkling of chives. I used a room temperature cream cheese and combined it with greek yogurt to make it smooth and creamy. Perfection.
So easy to make and even easier to eat. They’re amazing with a pitcher or three of my Bloody Margaritas. And if you’re looking for a few more easy brunch ideas….these deviled eggs are always a huge hit as is this Mimosa Fruit Salad!
Smoked Salmon Salad Canapés
The crisp cucumber and tangy endive contrast the rich smoky salmon for a scrumptious bite that can only be followed up by another!
- 1 English cucumber
- 2 heads Belgian endive
- ¾ lb. honey-smoked salmon
- 1 tbsp. capers, coarsely chopped
- 1 tbsp. fresh dill, coarsely chopped
- 1 tbsp. whole grain mustard
- 1 tbsp. mayonnaise
- 1 tsp. orange zest
1. First, cut cucumber into 3 inch segments, then cut segments diagonally in 1/2 lengthwise finally scoop out seeds with small melon baller to produce small cucumber cups.
2. Cut root end off of endive and seperate into individual leaves.
3. Gently combine all remaining ingredients in a medium work bowl until well incorporated.
4. Fill each cucumber cup and endive boat with a rounded teaspoon of the smoked salmon salad and serve well chilled.
Smoked Salmon Flower Canapés
Are you looking forward to the Christmas holidays? I am, I cannot wait to fly home. I have pretty much decided the recipes I’ll be cooking for Christmas and my favourite recipe on my list are these Smoked Salmon Flower Canapés with sour cream and feta cheese.
How is your Christmas menu going? If you haven’t got your head around it yet, I would highly recommend that you make these canapés. They are delicious, simple and quick to make. There is no better motivation to cook something special than to share it with all your family around the table. I promise they will like it.
I have always enjoyed cooking, I enjoyed being in the kitchen and helping my grandma as much as she allowed me. Every year my cousins and I make these canapés and other starters for Christmas Eve, I love these special moments.
Every year I bring some new entrées and desserts to my grandparents house for dinner, I want to make them try new things and see what they think of my recipes. Although I leave my grandma to cook the main dish, roast lamb nobody makes it like she does. I’ll stop rambling now or you’ll never make these gorgeous Smoked Salmon flowers canapés. Who doesn’t like a good smoked salmon? It’s a Christmas classic, I know, but sometimes the simple combination of flavours work the best and it is a safe dish. You may find it difficult to eat these beauties at first but I bet there won’t be any Left on your plate.
Enjoy these fresh, tasty and delicate bites in the best company. What are your special Christmas recipes? Let me know in the comments below. Happy Christmas!
Smoked Salmon and Caviar Canapes Recipe
Smoked Salmon and Caviar Canapes make a wonderful sophisticated New Year’s Eve appetizer to serve your family and friends. All you need is a glass of champagne for a toast. They are very quick and easy to make, but a very gourmet appetizer or starter dish for the “grandest” of affairs. These beautiful appetizers are worthy of your most important dinner, celebration, or any special occasion.
If are you looking for an appetizer that will delight your guests with its gorgeous presentation and rich taste, the search stops here! Both smoked salmon and caviar are a natural combination for an elegant gourmet appetizer. Check out this fantastic easy-to-follow appetizer recipe. These Smoked Salmon and Caviar Canapes should be put together just before serving or the bread will turn soggy.
- 5 thin slices white sandwich bread, firm
- 2 tablespoons unsalted butter, melted
- 8 ounces Smoked Salmon, thinly-sliced
- 2 to 3 tablespoons creme fraiche or sour cream
- 1 ounce caviar
Preheat oven to 350 degrees F.
Brush bread with melted butter and cut out approximately twenty 1 1/2- to 2-inch circles with a round cookie cutter arrange, buttered sides up, on a large baking sheet.
Bake in middle of oven approximately 7 to 10 minutes or until pale golden color. Remove from oven and let cool completely.
NOTE: Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
To prepare, top each toast round with salmon slices and top with creme fraiche or sour cream spread thin (do not use too much creme fraiche or sour cream as the flavor of the caviar will get lost). Top with caviar.
Cover with plastic wrap until ready to serve (but do not let sit too long as bread toasts will become soft).
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