Smoked Salmon Canapés bring elegance and sophistication to any dinner party. Prepared and made in just 15 minutes, this salmon appetizer will be a hit on special occasions.
This is one of my favorite little bites to whip up when I want to add a touch of class with minimal effort to a cocktail party. These delicious smoked salmon canapes will be a hit. Whip these out at any gathering and wow the crowd!
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What are canapés?
Canapés is a French term for a small piece of bread or pastry topped with a savory topping. The usual presentation is a small open-faced sandwich. Similar to hors d'oeuvres which are bite-sized snacks.
Ingredients
- French baguette cut into ½-inch slices.
- Extra virgin olive oil. You will use this for brushing on the bread to get it nice and brown in the oven.
- Whipped cream cheese. I recommend this over regular cream cheese as it's easier to mix but you can also use softened cream cheese.
- English cucumber, sliced into cucumber rounds.
- Fresh dill. Dill pairs great with salmon and adds freshness.
- Red onion. As you would see on a traditional lox bagel.
- Smoked Salmon. I recommend buying wild-caught thinly sliced smoked salmon for this recipe.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- For a vegetarian option, this recipe can be enjoyed without the layer of salmon for cucumber canapés.
- You can purchase pre-toasted bread, like crostini, or opt for rye bread or a gluten-free option. This recipe is also delicious on puff pastry. Cut the pastry into small squares or use a cookie cutter to make small circles for the perfect bite. Bake according to the package instructions.
- Fresh herbs. If dill is not your herb of choice, you can substitute a leafy herb like parsley, tarragon or fresh chives.
- I prefer red onions but you can use whatever onion you have on hand, the recipe will not be affected. For extra flavor use a green onion.
- Add in salt, black pepper or a squeeze of lemon or lemon zest.
Instructions
Step 1: Add the sliced baguette to a baking sheet and sprinkle with olive oil. Broil in a preheated oven for 1-2 minutes until golden brown and crispy.
Step 2: In a small bowl, combine the dill and onions with the cream cheese
Step 3: Spread the mixture onto the toasted bread and top with 1-2 sliced cucumbers.
Step 4: Add a piece of salmon, and garnish with extra dill and onions. Serve and enjoy!
Sarah's Top Tips
- Allow the broiled bread to cool before adding the cream cheese mixture.
- Use good quality smoked salmon. I always buy wild-caught. This can be found at most grocery stores or your local deli. Cold-smoked salmon is my favorite to purchase for this recipe for its silky texture. Hot smoked salmon is flaky and has a smoky flavor that I don't recommend for the canapes.
- You can pre-toast the bread and combine the cream cheese mixture ahead of time. It is best to assemble them right before serving so the bread doesn't become soggy.
Serving
Serve your canapes on a wooden cutting board or serving platter. I like to have mine close to the napkins or small plates. Serve these delicious smoked salmon bites alongside my Baked Brie with Cranberry Sauce, Sweet and Spicy Meatballs, and Dry Rubbed Chicken Wings.
Storage & Reheating
Store your canapes in an airtight container or on the platter wrapped in plastic wrap for up to 1 day. The bread base may be soggy the next day so you might prefer to toast new bread slices.
Find my top tips for storing smoked salmon here.
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Recipe
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Smoked Salmon Canapes
See the full post for extra tips and photos
Ingredients
- 12 slices of French baguette
- 1 tablespoon extra virgin olive oil
- 4 ounces whipped cream cheese
- ½ English Cucumber, sliced thinly
- 2 tablespoons fresh dill, chopped
- 3 tablespoons red onion, diced finely
- 1 (4 ounce) package smoked salmon
Instructions
- Place the slices of bread onto a sheet pan and brush both sides with some olive oil.
- Heat under the broiler for 1-2 minutes until slightly golden.
- In a small bowl, mix the dill and red onion into the cream cheese.
- Spread on top of the toasted bread, add 1-2 cucumber slices, top each with a small piece of salmon. Garnish with more dill and red onion.
- Serve and enjoy!
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Sarah's Tips
- Allow the broiled bread to cool before adding the cream cheese mixture.
- Use good quality smoked salmon. I always buy wild-caught. This can be found at most grocery stores or your local deli. Cold-smoked salmon is my favorite to purchase for this recipe for its silky texture. Hot smoked salmon is flaky and has a smoky flavor that I don't recommend for the canapes.
- You can pre-toast the bread and combine the cream cheese mixture ahead of time. It is best to assemble them right before serving so the bread doesn't become soggy.
- Store your canapes in an airtight container or on the platter wrapped in plastic wrap for up to 1 day. The bread base may be soggy the next day so you might prefer to toast new bread slices.
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