Smoked Salmon Canapés
Delicious and beautiful smoked salmon canapés are an elegant appetizer that is also very easy to make.
Ingredients
- 2-3 slices Pumpernickel bread Or rye, sourdough, or whole wheat.
- 4 oz Smoked salmon
- 4 oz Cream cheese softened
- 1 bunch Fresh dill
- Zest of one lemon
- 1/4 tsp Kosher salt
- 1/8 tsp Pepper, mixed or white
- 1 small Bottle capers
Instructions
- Preheat the oven to 375 degrees. (This is only to toast the bread; you can use a toaster oven instead if desired.)
- Using a 1.1 ml round cutter, cut 20 circles. Or if you do not have round cutters, cut the bread slices into approximately 1 ½ inch (3.8 cm) squares, removing the crusts first if needed. You will need a total of 20 squares; depending on the size of your bread slices, this should take between 2 - 3 slices of bread.
- Place the bread squares onto a small tray and bake in the preheated oven for 2 - 3 minutes. or until the squares of bread are toasted. Remove the toasted bread to a platter and set aside.
- Place the room-temperature cream cheese in a small bowl. Mash the cream cheese with a fork until it's smooth.
- Mince one Tbsp fresh dill and add to the cream cheese.
- Add the lemon zest, salt and pepper, and mix well.
- Spread the cream cheese on the toasted squares of bread. Or use a pipping bag to pipe it on.
- Carefully tear off a small strip of the smoked salmon, roll it into a rose shape, and place it on top of one of the bread rounds. Continue this process until all of the bread are topped with smoked salmon.
- Garnish each canapé with a few capers and a small sprig of dill. For best results, serve immediately. Or, if needed, loosely cover the serving tray with plastic wrap and place in the fridge for 1 - 2 hours before serving.
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