Smoked Salmon Canapés
A delicious starter or decadent nibbles when entertaining, these easy Smoked Salmon Canapés are simple yet impressive. Even better, they can be made ahead of time for convenient serving.
Servings: 6
Ingredients
- 200 g Crème fraîche
- 1.5 tsp Horseradish sauce See notes
- 6 Slices of wholemeal/granary bread From 800g loaf
- 75 g Salted butter At room temperature
- 150 g Sliced smoked salmon
To serve:
- Fresh dill Chopped
- Freshly ground black pepper
Instructions
- Mix the crème fraîche with the horseradish sauce in a small bowl and set aside.
- Butter the bread and cut off the crusts. Cut each slice into quarters.
- Cut the salmon into small strips and sit a bite-sized piece on top of each of the squares of buttered bread.
- When you're ready to serve, spoon a little of the sauce on top of each piece of salmon and top with fresh dill and black pepper.
Notes
Smoked salmon: You can buy any that you prefer or your budget allows. Offcuts is ok. You can also buy ahead when it’s on special offer and freeze. Allow to defrost in the fridge before making the canapés
Bread: If your bread is smaller than a 800g/1.7oz loaf you may need to use more slices. You can also choose another type, such as rye or sourdough if you prefer
Horseradish: Mix this with the creme fraiche according to your taste. I start with a teaspoon and add more if needed. If you don't like it at all, replace it with lemon juice
Crème fraîche: Half fat or full fat is fine
How to make these ahead of time: Make them up to 2 hours before you want to serve them, minus the sauce. You can make the sauce the night before and refrigerate to save more time
Nutrition
Calories: 350kcal | Carbohydrates: 15g | Protein: 10.2g | Fat: 27.1g | Saturated Fat: 16.2g | Sodium: 1370mg | Fiber: 2.5g | Sugar: 2g