Smoked Salmon Canapés

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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.

A platter filled with smoked salmon canapes garnished with red onions, and dill.

Hosting a holiday party doesn't have to be difficult, and nothing says the holidays like smoked salmon. My Smoked Salmon Charcuterie Board is another great offering to your hungry guest.

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.

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Why You'll Love This Recipe
Key Ingredients
Substitutions + Variations
Step-By-Step Instructions
Kitchen Tools
Chef Tips
FAQ's
Make These Party Favorites
📖 Recipe
💬 Comments

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.

Bread, butter, red onions, smoked salmon, sour cream, lemon, dill, and chives.

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

Mixing sour cream, diced red onion, and lemon zest together in a large glass bowl.

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.

Spreading butter onto six slices of white bread.

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.

Piping sour cream onto smoked salmon canapes and garnishing with fresh dill and chives.

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.

Smoked salmon appetizers served on a wooden platter.

FAQ's

What type of bread should I use for the canapes?

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.

Can smoked salmon go on a charcuterie board?

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.

Can I make smoked salmon canapes ahead of time?

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.

How do I store the leftovers?

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.