Smoked Salmon Canapes

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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.

Prep Time15

Total Time15

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 13.31kcal

Author: Sarah Hill

Equipment

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!

Video

Notes

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.

Nutrition