Smoked Salmon Canapés

These Smoked Salmon Canapés are very easy and quick to put together and make people very happy! I use my Homemade French Bread recipe for a more homestyle taste, with cream cheese, pressed garlic, and a little salt for cream topping and it turns out little canapes are so scrumptious that you will run out of supplies almost immediately.

I’ve also made them with my homemade mayonnaise and pressed garlic before. Either of these two spread choices makes them very tasty. These canapés not only taste incredible but they add a decorating touch to your party table well. The only problem that seems to be with these little treats is no matter how many you make, they fly off the table way too quickly.

I don’t make them very often because the smoked salmon is a little on the spendy side, but these appetizers are worth it. Especially for gatherings, holidays, and special occasions. So, surprise your guests with this great-tasting treat to tide them over until the main course arrives. 🙂

📋 Recipe Ingredients

Option One - Smoked Salmon Canapés Ingredients

• Baguette bread
• Homemade mayonnaise
• Wild smoked salmon
• Organic cucumber
• Organic dill and pomegranate (for garnish)

Option Two - Smoked Salmon Canapés Ingredients

• Homemade French Bread
• Smoked presliced salmon
• Cream cheese
• Garlic clove
• Sea salt
• Chives, dill, and pomegranate to garnish canapes

🔪 Recipe Instructions

How to Make the Homemade Bread

You may use the Homemade French Bread dough recipe to make bread or store-bought baguette for these canapés. Place the dough on the cutting board dusted with a little flour. Make a log and cut the dough into four equal pieces.

Roll each piece into small bread loaves. Place them on the pan lined with parchment paper.

Let the loaves rise in a warm place for 20 minutes before baking. (I carefully use the oven for this. Preheat it to 105 then turn it off, and then place the pan with bread loaves to rise.)

Remove the bread from the oven, preheat the oven to 350 F and bake bread for 25 minutes. Remove baked bread from the oven and cool completely before slicing.

You can make the loaves ahead of time and freeze them. Pull 2 loaves from the freezer and thaw them for about 3 hours before slicing. Keep the other 2 loaves in the freezer for next time or if you have a big family or gathering double the canapé topping recipe and use all four loaves.

How to Assemble Smoked Salmon Canapés

Slice the loaves of bread into thin ¼ of inch slices or thicker, if desired.

Spread homemade mayonnaise on each slice.

For the second option of topping, combine cream cheese, pressed garlic, and salt. Spread a thin layer of the mixture on each homemade bread slice.

Place a piece of smoked salmon on each slice of bread topped with mayonnaise or cream cheese mixture. Then place a slice of cucumber on top of the salmon.

Garnish each canape any way you prefer (first or second option).

The first option (garlic cream cheese spread on homemade bread; cucumbers, chives, and dill for topping; pomegranate for garnish).

The second option (mayonnaise spread on store-bought baguette bread; cucumber and dill for topping; pomegranate for garnish).

Ethier options of these canapés taste amazing and look beautiful. Enjoy!

Recipe Card

Smoked Salmon Canapés

These Smoked Salmon Canapés not only taste incredible but they decorate your party table well. The only problem seems to be with these little treats is no matter how many you make, they fly off the table too quickly.

4.38 from 8 votes

Print Pin Rate

Keyword: crowd pleaser, holiday appetizers, party appetizers, smoked salmon canapes

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 12 -14

Author: Valya's Taste of Home

Ingredients

Smoked Salmon Canapés Option One Ingredients

• 1 – Baguette bread (I used the Costco kind)
• ½ cup – Homemade mayonnaise
• 1 pack – wild smoked salmon (I used Kirkland Costco brand)
• 1 – Organic Long English cucumber
• Dill and pomegranate to garnish canapes

Smoked Salmon Canapés Option Two Ingredients

• 2 loaves – Homemade French Bread
• 1 pack – Kirkland Smoked Resliced Salmon
• ½ pack – cream cheese softened
• 1 garlic - glove pressed
• ¼ tsp. - sea salt
• Chives dill, and pomegranate to garnish canapes

Instructions

Smoked Salmon Canapés Instructions

How to Make the Homemade Bread

• You may use the Homemade French Bread dough recipe to make bread or store-bought baguette for these canapés. Place the dough on the cutting board dusted with a little flour. Make a log and cut the dough into four equal pieces.
• Roll each piece into small bread loaves. Place them on the pan lined with parchment paper.
• Let the loaves rise in a warm place (I preheat oven to 105 then turn it off, and then place the pan with bread loaves to rise) for 20 minutes before baking. Remove the bread from the oven, preheat oven to 350 F and bake bread for 25 minutes. Remove baked bread from the oven and let cool completely before slicing.
• You can make this bread ahead of time and freeze them. Use 2 loaves from the freezer and let them thaw for about 3 hours before slicing. Keep the other 2 loaves in the freezer for next time or if you have a big family or gathering double the canapé topping recipe and use all four small loaves.

How to Assemble Smoked Salmon Canapés

• Slice the loaves of bread into thin ¼ of inch slices or thicker, if desired.
• Spread mayonnaise (I used homemade mayonnaise recipe) on each slice of the baguette bread.
• For the second option of toping combine cream cheese, pressed garlic, and salt. Spread a thin layer of the mixture on each homemade bread slice.
• Place piece of smoked salmon on each slice of bread topped with mayonnaise or cream cheese mixture. Then place a slice of cucumber on top of the salmon.
• Garnish each canape anyway you prefer (first or second option).
• The first option (garlic cream cheese spread on homemade bread; cucumbers, chives, and dill for topping; pomegranate for garnish).
• The second option (mayonnaise spread on store-bought baguette bread; cucumber and dill for topping; pomegranate for garnish).
• Either option of these canapes taste amazing and look beautiful. Enjoy

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This is an updated recipe. The picture (below) is from November 13, 2014, when the recipe was originally posted.