Smoked Salmon Canapes
We've partnered with Viking Cooking School… a division of Viking Range Corporation, which originated commercial-type appliances for the home.
Viking cooking classes are currently offered in 17 cities around the U.S., and selected classes feature wild seafood provided by Vital Choice.
Viking chefs are providing us with selected recipes for our readers. Today's Smoked Salmon Canapés by Viking Chef Riki Senn is a crowd-pleasing option for most any gathering.
To see Chef Senn make the recipe, click the play arrow below... or click here to see the video on YouTube... for the written recipe, scroll down below the video frame.
Smoked Salmon Canapés
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 ground black pepper, to taste
Freshly squeezed lemon juice, to taste
For the Toasts
- 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.
For the 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.
To 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.