Smoked Salmon Canapés
Smoked Salmon Canapés 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.
Servings: 16 servings
Calories: 73kcal
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
Calories: 73kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 180mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.3mg