Smoked Salmon Canapés
This is an attractive and delicious way to present a side of smoked salmon.
Ingredients
- 1-2 lbs Norwegian Smoked Salmon (or Scottish or a platter of Lox is good too)
Caper-Dill Cream
- 8 oz Cream Cheese
- ½ stick Butter (at room temperature)
- ¼ cup Hellmann's Mayonniase
- 1 clove Garlic
- 2-3 tbsp Capers (drained)
- 1 tbsp Dried Dill (or 2 tbsp Fresh Dill)
- Zest & Juice of One Lemon
Accompaniments
- 1 Finely Diced Onion
- 1 Small Sliced Red Onion
- 6 Hard Boiled Eggs (separate yolks and smash with a fork and dice whites)
- ½ cup Capers (drained)
- 1 cup Softened Cream Cheese (you can also display scallion and vegetable cream cheese)
- ½ lb Sweet Whipped Butter
- 1 bowl Lemon Wedges
- Fresh Chopped Dill
- Variety of Sliced Cheeses (optional American, Swiss, Cheddar)
Instructions
Caper-dill Cream
- In processor blend Cream Cheese, Butter, Mayonnaise, Garlic, Capers, Dill and Lemon Zest & Lemon Juice. Refrigerate at least 2 hours before serving for flavors to blend.
Salmon and Accompaniments
- On trimmed side of salmon check for tiny bones.
- Choose any assortment of Onion, Red Onion, Hard Boiled Eggs (separate yolks and smash with a fork and dice whites), Capers, Softened Cream Cheese, Whipped Butter, Lemon Wedges, Dill and Cheese and assemble these tasty treats for your guests.
Assembly
- Place slices of bread on a work surface and spread a thin layer of butter then spread a little thicker layer of caper-dill cream. Cover entire bread with a layer of smoked salmon.
- Cut into desired canapé sizes. You can cut into 4 squares then cut each into a triangle or cut into 9 small squares for a dainty canapé.
- Dress with Accompaniment(s) of your choice and serve immediately or refrigerate with a loose damp paper towel on top until ready to use.
