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Smoked Salmon Canapés

This is an attractive and delicious way to present a side of smoked salmon.
Print Recipe
Prep Time 20 minutes
Refrigeration Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer
Servings 8

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.
Keyword Canapes, Salmon, Smoked