- Smoked Salmon Canapes
Smoked Salmon Canapes
These delicious Smoked Salmon Canapés by Viking Chef Riki Senn is a crowd-pleasing option for most any gathering.
Smoked Salmon Canapes
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients
- 6 ounces Vital Choice hot-smoked wild Alaskan sockeye salmon (traditional or peppered)
- 16 slices French bread (about ¼-inch thick, cut on the bias)
- 3 tablespoons organic extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 ounces cream cheese, brought to room temperature
- 1 teaspoon small capers, drained and finely chopped
- 2 teaspoons finely minced red onion
- ½ teaspoon finely minced fresh dill, plus whole sprigs for garnish
- Freshly squeezed lemon juice, to taste
Instructions
- Preheat the oven to 400° F.
- Brush the bread on both sides with olive oil, then season with salt and pepper; place on a baking sheet and cook in the preheated oven until crisp and golden brown, about 10 to 15 minutes. Set aside until needed.
- Cream Cheese Spread: Combine the cream cheese, capers, onion and dill in a small mixing bowl; stir to combine. Add black pepper and lemon juice to taste.
- Assemble the Canapés: Spread each toast with some of the cream cheese spread. Use a fork to flake the salmon into 1-inch chunks. Top each toast with some of the salmon. Garnish each with a sprig of fresh dill and arrange the toasts attractively on a platter.
Serves: Serves 4