Why You’ll Love This Recipe
These canapés are light, flavorful, and easy to prepare in just a few steps. The combination of crispy bread, creamy spread, and silky smoked salmon makes them a sophisticated yet effortless appetizer. They’re perfect for holiday gatherings, cocktail parties, brunches, or special occasions when you want to impress with minimal effort.
Ingredients
- Thinly sliced sandwich bread (white or wholemeal)
- Olive oil (for brushing)
- 2 tablespoons mayonnaise (high-quality, egg-based)
- 2 tablespoons full-fat sour cream
- 1 teaspoon prepared horseradish
- 2 tablespoons fresh dill, chopped
- Freshly ground black pepper, to taste
- 4 ounces good-quality smoked salmon, sliced
- 2 tablespoons baby capers (or regular capers, drained)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Bread: Preheat your oven to 375°F (190°C). Brush both sides of the bread slices lightly with olive oil.
- Toast the Bread: Place the bread slices on a baking sheet and toast for about 5 minutes on each side or until golden and crisp. Let cool slightly. Cut into small squares or circles using a cookie cutter for a more elegant presentation.
- Make the Spread: In a small bowl, mix the mayonnaise, sour cream, and prepared horseradish until well combined.
- Assemble the Canapés: Spread a thin layer of the horseradish mixture onto each toasted bread piece. Top with a slice of smoked salmon.
- Garnish: Sprinkle with freshly ground black pepper, capers, and chopped fresh dill.
- Serve: Arrange on a serving platter and serve immediately for the best texture and flavor.
Servings and Timing
This recipe makes about 12-15 canapés. Prep time is 10 minutes, with a total time of around 20 minutes, including toasting.
Variations
- Bread Alternatives: Use crackers, mini bagels, or cucumber slices instead of toasted bread.
- Dairy-Free Option: Substitute sour cream with dairy-free yogurt or cashew cream.
- Extra Citrus: Add a squeeze of fresh lemon juice for brightness.
- Spicy Kick: Sprinkle a little cayenne pepper or red pepper flakes for heat.
Storage
- Refrigeration: Best served fresh, but you can store assembled canapés in an airtight container in the fridge for up to 4 hours.
- Make-Ahead Tip: Toast the bread and prepare the spread in advance, then assemble just before serving.
FAQs
1. Can I make these canapés ahead of time?
Yes, but for the best texture, assemble them just before serving. You can prepare the toasted bread and spread a few hours in advance.
2. What’s the best type of smoked salmon to use?
Cold-smoked salmon works best because of its delicate texture and rich flavor.
3. Can I use a different herb instead of dill?
Yes, fresh chives or parsley make great alternatives.
4. Can I use cream cheese instead of sour cream?
Yes! Cream cheese adds a richer, thicker consistency.
5. How do I keep the bread from getting soggy?
Toast the bread until crisp, and avoid adding the spread too far in advance.
6. Can I use a different type of bread?
Yes, pumpernickel or rye bread adds a more intense flavor.
7. Can I omit the horseradish?
Yes, but it adds a nice zesty kick that complements the salmon.
8. Can I add other toppings?
Absolutely! Try thinly sliced red onions, microgreens, or a small dollop of crème fraîche.
9. How do I make these canapés more filling?
Serve them on larger pieces of toasted bread or use mini bagels for a heartier option.
10. What wine pairs well with smoked salmon canapés?
A crisp white wine like Sauvignon Blanc or a sparkling wine pairs beautifully with these canapés.
Conclusion
These Smoked Salmon Canapés are an elegant and delicious appetizer that’s perfect for any gathering. With crispy toasted bread, creamy horseradish spread, and delicate smoked salmon, they offer a perfect balance of textures and flavors. Easy to prepare and visually stunning, they’re sure to be a crowd-pleaser at any event!
Smoked Salmon Canapés
- Total Time: 25minutes
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
These elegant Smoked Salmon Canapés are the perfect bite-sized appetizer, featuring crispy toasted bread, creamy horseradish spread, and delicate smoked salmon. Finished with fresh dill, capers, and black pepper, they’re a simple yet sophisticated choice for parties, brunches, or special occasions.
Ingredients
- Thinly sliced sandwich bread (white or wholemeal)
- Olive oil (for brushing)
- 2 tablespoons mayonnaise (high-quality, egg-based)
- 2 tablespoons full-fat sour cream
- 1 teaspoon prepared horseradish
- 2 tablespoons fresh dill, chopped
- Freshly ground black pepper, to taste
- 4 ounces good-quality smoked salmon, sliced
- 2 tablespoons baby capers (or regular capers, drained)
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Lightly brush both sides of the bread slices with olive oil.
- Toast Bread: Place bread on a baking sheet and toast for about 5 minutes per side until golden and crisp. Let cool slightly. Cut into small squares or circles for a refined look.
- Prepare Spread: In a bowl, mix mayonnaise, sour cream, and horseradish until smooth.
- Assemble Canapés: Spread a thin layer of the horseradish mixture onto each toasted bread piece. Top with a slice of smoked salmon.
- Garnish: Sprinkle with black pepper, capers, and fresh dill.
- Serve Immediately: Arrange on a platter and enjoy!
Notes
- Bread Alternatives: Use crackers, mini bagels, or cucumber slices.
- Dairy-Free Option: Substitute sour cream with dairy-free yogurt or cashew cream.
- Extra Citrus: Add a squeeze of fresh lemon juice for brightness.
- Make-Ahead Tip: Toast the bread and prepare the spread in advance; assemble just before serving.
- Prep Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: French
