These classic Smoked Salmon Canapés are a super quick but impressive nibble to include in a party buffet or as a festive starter. You can make them ahead of time too, ideal for when you’re busy cooking a main course in the kitchen.
Please tell me I’m not the only one who loves festive nibbles and appetisers as much, if not more, than the main course?! This recipe is definitely one that ticks all the boxes. It’s also perfect if you’re looking for an easy make-ahead smoked salmon starter.
You can serve these Smoked Salmon Canapés up for a celebration when hosting guests at just about any time of year. They’re a little bit special, but thankfully still zero-faff and quick to make.
Why you’ll love this recipe
⭐️ Decadent and impressive
⭐️ Low cost and easy to make
⭐️ Can be made ahead to save time
About this appetiser
These Smoked Salmon Canapés work well for so many reasons, and they don’t involve searching high and low for special ingredients, as most supermarkets sell everything in the recipe.
The saltiness of the salmon and creaminess of the creme fraiche are so delicious together and the presentation is simple yet special. This recipe makes about 4 nibbles per person, but just scale up the ingredients if you’re feeding a crowd.
What you’ll need
- Rye bread – I use this because it’s ideal for cutting up into squares and is sturdy enough to hold its shapes, even when making ahead. It tastes good too, obviously!
- Salted butter – Room temperature so it’s spreadable.
- Smoked salmon – Any type (especially if it’s on special offer!) is fine.
- Creme fraiche – Half fat or full fat is fine.
- Horseradish sauce – The type in a jar.
- Fresh dill – If you can’t fine this, you can leave it out.
- Freshly ground black pepper
How to make it
- Butter the bread and cut into small squares.
2. Add strips of salmon to each canapé and dollop the creme fraiche and horseradish on top. Finish with dill and pepper.
- Toppings: If you have any guests who don’t like smoked salmon, you can be as inventive as you like with the canapé toppings. You can add meat or make them vegetarian.
In the freezer Leftover rye bread can be frozen for another nibbles day!
Mix the horseradish and creme fraiche to taste. I always start with a teaspoon and add more if needed.
Most supermarkets have it now. This is the rye bread I like, but anything similar is fine. I like to use rye bread for making these canapés as it’s nice and sturdy to hold these toppings, easy to store leftover bread in the freezer and of course, it tastes delicious!
No, you can use other dense bread, like a wholemeal or sourdough. The reason I use rye bread for this is just that it holds its shape well so you can make it a couple of hours in advance without it going soggy.
Other types of breads will need to be made within about 30 minutes of serving or I’ve found they can go soggy.
You can make these up to 2 hours ahead of when you want to serve them (minus the sauce).
Just follow the recipe up to point 3, make the sauce and keep it and the canapés in the fridge. Then add the sauce and herbs just before serving.
You can also stir up the sauce the night before serving to save one job on the day!
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Smoked Salmon Canapés
- 2 Slices of rye bread
- 50 g Salted butter
- 100 g Smoked salmon
- 150 ml Creme fraiche
- 1 tsp Horseradish sauce See notes.
- Fresh dill
- Freshly ground black pepper
- Butter the bread and cut into small squares (I do 8 per slice).
- Cut the smoked salmon into strips and sit on top of each one.
- Mix the creme fraiche with horseradish sauce (taste and add more if needed).
- When you're ready to serve, dollop the sauce on and add fresh dill and black pepper.