Best 3 Pepper And Cheddar Shortbread Canapés With Smoked Salmon Recipes

Indulge in a delightful culinary journey with our tantalizing Pepper and Cheddar Shortbread Canapés with Smoked Salmon, a harmonious blend of savory and smoky flavors. These delectable canapés are crafted with a crispy shortbread base, generously topped with a rich and creamy cheddar cheese spread, and adorned with delicate smoked salmon slices. The addition of freshly chopped chives adds a vibrant pop of color and a subtle oniony flavor, elevating the overall taste experience. This article presents two variations of this classic canapé: the first features a traditional shortbread base, while the second introduces a gluten-free alternative, catering to a wider range of dietary preferences. Both recipes are detailed with step-by-step instructions, ensuring that home cooks of all skill levels can create these elegant and flavorful canapés in their own kitchens.

Here are our top 3 tried and tested recipes!

PEPPER AND CHEDDAR SHORTBREAD CANAPéS WITH SMOKED SALMON

Pepper and Cheddar Shortbread Canapés With Smoked Salmon image

Here's a savoury shortbread appetizer that would be perfect for a celebration such as Christmas or Thanksgiving. This recipe was published in the Dec 19,2007 edition of the Toronto Star.

Provided by Dreamer in Ontario

Categories Scottish

Time 1h10m

Yield 42 canapes, 42 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 tablespoon fresh coarse ground black pepper
1 cup unsalted butter, at room temperature
1/4 lb old cheddar cheese, shredded (about 1-1/2 cups)
3 tablespoons whole milk
1/2 cup sour cream
1/4 lb smoked salmon, chopped (about 3/4 cup)
42 tiny dill sprigs

Steps:

Line 2 baking sheets with parchment paper.
Stir flour and pepper together in a medium-sized bowl.
Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).
On low speed, beat in cheddar until just blended.
Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).
Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.
Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.
Re-roll scraps, cut out rounds and place on prepared baking sheet.
Bake in 2 batches.
Place each baking sheet in centre of preheated 325F oven.
Bake until are golden and puffed, about 20 minutes.
Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.
In medium bowl, stir together sour cream and salmon.
Spoon rounded teaspoons onto centre of each shortbread.
Garnish each shortbread with a dill sprig.

SMOKED SALMON CANAPES

Smoked Salmon Canapes image

My boyfriend's mother gave me the idea for this classy appetizer that I serve for Sunday brunch and on special occasions like New Year's Eve. The textures and flavors of the dill, cream cheese and smoked salmon are scrumptious together. This dish is sure to be the toast of your buffet. -Tristin Crenshaw, Tucson, Arizona

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) reduced-fat cream cheese
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
36 slices cocktail rye bread
12 ounces sliced smoked salmon or lox
1 medium red onion, thinly sliced and separated into rings
Fresh dill sprigs, optional

Steps:

In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 905mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

SMOKED SALMON CANAPES

Smoked Salmon Canapes image

This appetizer of smoked salmon canapes will please your taste buds. All my family and friends love this recipe.

Provided by RedBullguy01

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

¾ cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
4 teaspoons Dijon mustard
salt and ground black pepper
1 sourdough baguette
6 ounces thinly sliced smoked salmon
1 (8 ounce) package cream cheese, softened, or as needed

Steps:

Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 12.5 g, Cholesterol 23.8 mg, Fat 7.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 406.7 mg, Sugar 1 g

Tips:

Use a good quality cheddar cheese. A sharp or extra sharp cheddar will give the shortbread a more intense flavor.
If you don't have a food processor, you can use a pastry blender to cut the butter into the flour.
Be sure to chill the dough before rolling it out. This will help the shortbread hold its shape.
Use a sharp knife to cut the shortbread into rounds. This will help prevent the edges from crumbling.
Bake the shortbread until it is just golden brown. Overbaking will make the shortbread dry and crumbly.
Let the shortbread cool completely before topping it with smoked salmon and cream cheese.

Conclusion:

Pepper and cheddar shortbread canapés with smoked salmon are a delicious and easy-to-make appetizer. They are perfect for parties or special occasions. The shortbread is buttery and flavorful, and the cheddar cheese and smoked salmon add a savory touch. These canapés are sure to be a hit with your guests.