Best 12 Salmon Canapes Recipes

SMOKED SALMON CANAPES

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.

SALMON MOUSSE CANAPES

Steps:

• Peel strips from cucumbers to create a decorative edge; cut cucumbers into 1/2-in. slices. Using a melon baller, remove a small amount of cucumber from the center, leaving the bottom intact., Place the cream cheese, salmon, milk, lemon pepper and dill in a food processor; cover and process until blended. Transfer to a small bowl and season with salt and pepper. In another bowl, beat cream until stiff peaks form. Fold into salmon mixture., Pipe or dollop mousse onto cucumber slices; garnish with dill. Refrigerate until ready to serve.

SMOKED SALMON CANAPES

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.

PEPPER AND CHEDDAR SHORTBREAD CANAPéS WITH SMOKED SALMON

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 CUCUMBER CANAPES

Steps:

• Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves., Wrap in plastic. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices.

SALMON CANAPéS

Steps:

• Combine cheese, juice and Sriracha in a bowl. Spread a layer of cheese mixture on each daikon slice; top with salmon and garnish with chives.

SALMON CANAPES

Steps:

• In a large bowl, combine the salmon, celery and onions. In a small bowl, combine the mayonnaise, lemon juice, salt, pepper and Liquid Smoke if desired. Pour over salmon mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, place cucumber slices on bread or crackers and top with salmon mixture. Garnish with dill, parsley and/or pimientos.

SMOKED-SALMON CANAPES WITH CHIVE-MUSTARD BUTTER

Steps:

• Mix light butter substitute, Dijon mustard and 1 1/2 tablespoons chives in small bowl. Spread scant 1 teaspoon mixture over each bread slice. Divide smoked salmon among bread slices. Cut each bread slice into 4 equal triangles. Sprinkle salmon on bread with remaining 1 1/2 tablespoons chives and ground pepper.

SALMON CANAPES WITH DILLED HONEY MUSTARD

Steps:

• In small bowl, combine onion, mustard, honey and chopped dill weed; mix well.
• Spread each bread slice with cream cheese; top with mustard mixture. Cut each bread slice in half diagonally. Top each bread triangle with salmon and dill sprig. Serve immediately.

SMOKED SALMON CANAPES WITH TARRAGON

Steps:

• In a medium bowl, combine cream cheese, tarragon, and lemon zest and juice; season mixture with salt and pepper.
• Dividing evenly, spread bread with cream cheese mixture (about 1 teaspoon per slice). Top with smoked salmon, and garnish with tarragon leaves.

SOUFFLED SMOKED SALMON CANAPES

Steps:

• Preheat broiler. Line a baking sheet with foil.
• Beat the cream cheese with the milk. Finely mince the salmon and mix it with the cream cheese. Season with lemon juice and pepper.
• Beat the egg whites with a pinch of salt until they hold firm peaks and are still creamy. Stir one-fourth of this mixture into the salmon mixture, then fold in the rest.
• Arrange the melba toast rounds on the baking sheet and spoon some of the salmon mixture onto each. Place under the broiler and broil until lightly browned.
• Transfer the canapes to a serving dish and top each with a pinch of fresh dill, then serve.

SMOKED SALMON MOUSSE CANAPéS RECIPE - (4.1/5)

Steps:

• Place salmon in a food processor; pulse until finely chopped. Add cream cheese and next 4 ingredients, and process until creamy and fluffy. Add tarragon; pulse until evenly combined. Taste and adjust seasoning, if necessary. (Note: Add more half-and-half if necessary to achieve the desired texture for piping.) Pipe or dollop about 1 tablespoon salmon mousse onto each cucumber slice. Garnish, if desired.