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These classic Smoked Salmon Canapés are super quick but impressive nibbles 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 super simple, zero-faff and quick to make.
Why you’ll love this Smoked Salmon Canapé recipe
⭐️ Decadent and impressive
⭐️ Low cost and easy to make
⭐️ Can be made ahead to save time
About this smoked salmon starter
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 crème fraîche 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.
Other easy starters to make ahead
⭐️ Baked Camembert ⭐️
⭐️ Prawn Cocktail Canapès ⭐️
⭐️ Brie & Cranberry Canapès ⭐️
⭐️ Smoked Mackerel Paté ⭐️
canapés with Smoked Salmon Ingredients
- Wholemeal or granary bread – From an 800g loaf
- Salted butter – Room temperature so it’s spreadable
- Smoked salmon – Any type (especially if it’s on special offer!) is fine
- Crème fraîche – 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 smoked salmon on brown bread canapés
1. Butter the bread and cut into small squares.
2. Cut the bread into bite-sized squares and add onto a serving plate.
3. Mix the crème fraîche with horseradish sauce to taste.
4. Add strips of salmon to each canapé and dollop the crème fraîche 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 bread can be frozen for another nibbles day!
Mix the horseradish and crème fraîche to taste. I always start with a teaspoon and add more if needed.
No, you can use other dense bread, like a rye or sourdough. Anything that 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!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
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
- 4 Slices of wholemeal/granary bread, From 800g loaf
- 50 g Salted butter
- 100 g Smoked salmon
- 150 ml Crème fraîche
- 1 tsp Horseradish sauce, See notes
- Fresh dill
- Freshly ground black pepper
- Butter the bread and cut into small squares (I do 4 per slice).
- Cut the smoked salmon into strips and sit on top of each one.
- Mix the crème fraîche 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.
Nutrition information is automatically calculated, so should only be used as an approximation.