Smoked Salmon Canapés

Ingredients

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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 salmon – ½ pack – cream cheese (softened) – 1 garlic - glove pressed – ¼ tsp. - sea salt – Chives, dill, and pomegranate to garnish canapes

yield

time

10 servings

30 minutes

Step 1

Let’s start by making our bread! You may use the Homemade French Bread dough recipe to make bread or store-bought baguette for these canapés.

Step 2

Place the dough on the cutting board dusted with a little flour. Make a log and cut the dough into four equal pieces.

Step 3

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

Step 4

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, and then preheat the oven to 350 F.

Step 5

Bake the bread for 25 minutes. Remove once done and cool completely before slicing.

Step 6

Time to assemble our delicious canapes! Slice the loaves of bread into thin ¼ of inch slices or thicker, if desired.

Step 7

Next, spread a teaspoon of 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 bread slice.

Step 8

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

Step 9

Garnish each canape any way you prefer (first or second option). Your delicious Smoked Salmon Canapes are ready to be served!

How to Store

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These canapes are best served fresh since they’ll be crisp and delicious. You can also make them a few hours ahead of time and place them in the fridge before you’re ready to serve.

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