Smoked Salmon Canapes is an elegant appetizer to serve at your next holiday party. Each bite features buttery bread topped with smoked salmon, a tiny dollop of crème fraîche, and a sprinkle of fresh dill.
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Hosting a holiday party doesn't have to be difficult, and nothing says the holidays like smoked salmon and this Air Fryer Baked Brie.
Smoked Salmon Canapés are a fancy appetizer that is quick and easy to make. You can serve them as a tray pass or on your favorite platter.
These canapes are very customizable. Whether served with caviar for a more luxurious bite or served on a crostini or rye bread, they can be adjusted to suit any crowd or preference.
And if you are looking for more opportunities to use smoked salmon, a must-make breakfast is my Smoked Salmon and Scrambled Eggs and Smoked Salmon Charcuterie Board.
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Why You'll Love This Recipe
- Combination of flavors. Smoked salmon has a delicate texture and rich flavor, which pair beautifully with the light and freshness of creme Fraiche and herbs.
- Great for dinner parties. This canape with smoked salmon is so delicious your guests will think you are a Michelin-star chef.
- Perfect for the holidays. Nothing says Christmas or New Year's Eve like smoked salmon and my Spinach Artichoke Dip without Mayo.
Key Ingredients
Here is a visual overview of the smoked salmon appetizer ingredients. Scroll to the recipe at the bottom for quantities.
- Smoked Salmon - Pairs well with cream cheese, capers, fresh herbs, and lemon, making it an excellent choice for appetizers.
- Bread - I used a thinly sliced white Pullman loaf but you can use your favorite type of bread. Smoked salmon on rye bread is another classic combination.
- Creme Fraiche - If you can't find creme fraiche substitute it with sour cream.
- Butter - I like to use a good quality European butter that is unsalted.
- Red Onion - Dice red onion very fine so it can fit through the piping bag.
- Lemon - Use the zest of the lemon and not the lemon juice.
- Herbs - Freshly chopped dill and chives complement salmon perfectly.
See recipe card for quantities.
Substitutions + Variations
- Swap out white bread for a base of rye bread, crostini, cucumber, or even crackers.
- Instead of creme friache use cream cheese, ricotta cheese, or Greek yogurt.
- Not a fan of smoked salmon? Try fresh crab, shrimp, smoked trout, or mackerel.
Step-By-Step Instructions
Step 1. In a medium-sized bowl, combine creme fraiche (sour cream), finely diced red onions, lemon zest, salt, and pepper.
Step 2. Mix everything to create your creme Fraiche with a sweet red onion mixture.
Step 3. Take softened butter and spread a thin layer over your white bread. We used a good quality European butter that was unsalted.
Step 4. Cut the crust off your bread so it's shaped like a perfect square.
Step 5. Place 2-3 thin slices of smoked salmon over the bread, covering the surface completely. Transfer to the freezer for 30 minutes to make cutting easier.
Step 6. Cut each slice into quarters with a sharp knife to create 4 equal squares.
Step 7. Add a small dollop of crème fraîche sauce to the center of each smoked salmon square. I used a disposable piping bag, but a small spoon works just as well.
Step 8. Garnish with finely chopped red onions, chives, and a small sprig of dill.
Kitchen Tools
Chef Tips
- Use unsalted butter since smoked salmon is cured in a salt/sugar mixture.
- Square off the ends of the bread because nobody wants to see the crust on these canapes.
- Place the smoked salmon and buttered bread in the freezer for 30 minutes to make cutting easier.
- Finely dice the red onions to avoid any large, overpowering bites.
- Play around with different canape toppings like capers, everything bagel seasoning, or finely diced lemon.
FAQ's
For this recipe, we opted for thinly sliced white bread to keep with the classic French canapé tradition. A great alternative to white bread would be rye bread, cucumber slices, crostinis, or crackers.
White bread offers a neutral flavor, allowing the delicate and rich taste of the smoked salmon to stand out.
Yes! Have you tried my Smoked Salmon Charcuterie Board? It's a refreshing twist on the classic meat and cheese platter. Pair smoked salmon with bagels, cream cheese, and fresh vegetables for a delicious grazing experience.
Yes, you definitely should! I like to prepare the crème fraîche sauce in advance and keep it ready in the fridge. You can also have the bread buttered with smoked salmon on top in the freezer, making it easier to cut. Prepping everything ahead of time makes assembling these canapés a breeze.
You probably won't have any leftovers, as these appetizer bites are delicious! But if you do, transfer them to a small plate, wrap it in plastic, and store it in the refrigerator.
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📖 Recipe
Smoked Salmon Canapés
Equipment
Ingredients
Smoked Salmon
- 8 ounces Smoked Salmon
- 4 slices of white bread
- 4 tablespoon unsalted butter softened
Creme Fraiche Sauce
- ½ cup creme fraiche
- 1 tablespoon red onions finely minced
- 1 tablespoon lemon zest
- ¼ teaspoon kosher salt or to taste
Garnish
- 1 tablespoon chives thinly sliced
- fresh dill leaves for garnish
Instructions
Creme Fraiche Sauce
- In a medium-sized bowl, combine creme fraiche (sour cream), finely diced red onions, lemon zest, salt, and pepper. Set aside.
Smoked Salmon
- Spread a thin layer of softened butter over the white bread and trim the crusts off.
- Place 2-3 thin slices of smoked salmon over the bread, covering the surface completely. Transfer to the freezer for 30 minutes to make cutting easier.
- Cut each slice into quarters with a sharp knife to create 4 equal squares.
- Add a small dollop of crème fraîche sauce to the center of each smoked salmon square. I used a disposable piping bag, but a small spoon works just as well. Garnish with finely chopped red onions, chives, and a small sprig of dill.
Notes
- Make ahead of time by preparing the crème fraîche sauce in advance and store it in the fridge. You can also have the bread buttered with smoked salmon on top in the freezer, making it easier to cut.
- Smoked salmon can taste salty so use unsalted butter.
- Place the smoked salmon and buttered bread in the freezer for 30 minutes to make cutting easier.
Nutrition
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