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
