For an appetiser that is a guaranteed crowd-pleaser, turn to my Smoked Salmon Canapés. This simple party idea is certain to become a favourite as the canapés are quickly and easily prepared from readily available ingredients. For easy entertaining, add this recipe to your repertoire.
You will love these Smoked Salmon Canapés because:
- The separate components can be prepared a day in advance and the canapes assembled just before serving.
- They are easy to assemble and guaranteed crowd-pleasers.
- They’re economical; the bread does not have to be completely fresh; bread a day or two old will work well.
- There are many fillings to use in the bread cases, such as our Caprese Canapés; you are only limited by your imagination.
- These small tarts are ideal for small or large-scale entertaining. Simply increase the amounts if necessary.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Sliced bread – we use thinly sliced sandwich bread, either white or wholemeal.
Olive oil – for brushing the bread. It adds flavour and crispness.
Mayonnaise – use a good quality, egg-based mayonnaise. You could use homemade if you prefer.
Sour cream – full-fat sour cream has the best flavour.
Prepared horseradish – a traditional accompaniment to smoked salmon.
Dill – use fresh dill; it perfectly complements the salmon.
Black pepper – use freshly ground for the best flavour.
Smoked salmon – use good quality, sliced, cold smoked salmon.
Baby capers – or you can use regular size capers. They add a salty tang and acidity.
How to Make Smoked Salmon Canapés:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Flatten the bread:
Use a sharp knife to remove the crusts from the bread. Then, with a rolling pin, roll each slice of bread to flatten as thinly as possible.
2 – Cut into rounds:
Using a 6 cm/2 ½” round cookie cutter, cut 2 rounds from each slice.
3 – Brush with oil
Brush the bread rounds on both sides with olive oil or spray each side with olive oil.
4 – Place in tin and bake:
Firmly press the bread rounds into two 12-hole patty pan tins or into muffin tins.
Bake for 12-15 minutes in a preheated oven, turning pans halfway through cooking until the cases are lightly browned.
Remove from the oven and transfer the bread cases to wire racks to cool.
5 – Make the sauce:
Combine mayonnaise, sour cream, prepared horseradish, finely chopped dill and black pepper in a small bowl. Adjust seasoning to taste, adding more horseradish, pepper or dill as required.
6 – Assemble the Smoked Salmon Canapés:
Cut smoked salmon slices into strips. Arrange folds of salmon in each bread case.
Spoon about a teaspoon of the sauce onto the salmon. Serve the Smoked Salmon Canapés topped with a sprig of dill and a couple of capers and serve.
Tips for success and FAQs:
For the best result, it is easiest to cut the crusts from the bread slices before rolling the bread flat.
Yes, you can make them up to 3 days ahead and store at room temperature in an airtight container. You can also prepare the sauce and the toppings a day ahead and store, covered in separate containers, in the refrigerator, until you are ready to assemble the Canapes.
I place the leftover bread in the food processor and whiz it to make breadcrumbs. Store the breadcrumbs in the freezer for future use. They’re perfect to use in things like meatballs or patties!
You can use day-old bread, possibly two-day old bread, but do not attempt to use bread that has become too dry as it will be difficult to roll thinly.
Serving suggestions:
My Smoked Salmon Canapés are a crowd-pleasing, easily prepared appetiser to serve your guests.
They are great finger food to serve at a party or as an appetiser prior to dinner.
Serve them as part of a brunch menu or just enjoy them as a snack.
As well, the elements are easily portable, making them ideal for taking to potlucks or on a picnic. Simply assemble when you arrive, and enjoy!
I hope you’ll give this delicious, simple recipe a try – one of our favourite ways to use smoked salmon. Be sure to let me know in the comments below what you think!
Alex xx
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Smoked Salmon Canapés
Ingredients
Bread Cases:
- 12 slices white or wholemeal sandwich bread – thinly sliced See Notes 1 and 2
- ¼ cup (60 ml) extra virgin olive oil – or olive oil spray
Sauce:
- ¼ cup (60 ml) mayonnaise – good quality whole egg
- ¼ cup (60 ml) sour cream – full fat
- 1 ½ teaspoon prepared horseradish – or to taste
- 1 tablespoon fresh dill – finely chopped See Note 3
- black pepper – freshly ground
Toppings:
- 150 g (5.2 oz) smoked salmon See Note 4
- 2 teaspoon baby capers
- dill sprigs – for garnish
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat your oven to 180 Degrees C (355 F).
- Use a sharp knife to remove the crusts from 12 slices of bread. Using a rolling pin, roll each bread slice to flatten as thinly as possible. With a 6 cm/2 ½” round cookie cutter, cut 2 rounds from each slice.
- Brush the bread rounds on both sides with olive oil or spray each side with olive oil. Firmly press the bread rounds into two 12-hole patty pan tins or into a muffin tin. See Note 5.
- Bake for 12-15 minutes, turning pans halfway through cooking until the cases are lightly browned.Remove from the oven and transfer to wire racks to cool completely.
- Combine the mayonnaise, sour cream, prepared horseradish, dill and black pepper in a small bowl. Adjust seasoning to taste, adding more horseradish, pepper or dill as required.
- Cut smoked salmon slices into small strips. Arrange folds of salmon in each bread case.
- Spoon about a teaspoon of sauce onto the salmon. Top with a sprig of dill and a couple of baby capers. Serve immediately. See Note 6.
Notes
- Bread: although the bread does not have to be completely fresh, it must not be dry as it will be difficult to roll.
- Leftover bread: use the trimmed crusts and pieces of bread to make breadcrumbs. Store in the freezer in ziplock bags or freezer-safe containers.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Salmon: I have used slices of cold smoked salmon.
- Patty pan tin: I have used a patty pan tin. This is a baking tin suitable for cupcakes or tartlets, such as mince pies. It has small, round, individual indentations, with rounded bases. However, you can also use a mini muffin tin to make small cases. As well, you can use a ⅓ cup muffin tin but may need to cut the bread slightly larger to fill the base of the tin.
- Make-ahead: for easy entertaining you can make the bread cases up to 3 days ahead. Store the bread cases in an airtight container. You can make the filling a day ahead. Cover then refrigerate. It is best to not fill the cases too far in advance as the filling will cause the cases to soften.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in August 2018. It has been updated with new photos and more information. The recipe remains the same.
Amy
Such a delicious and easy recipe – they were a hit!
Alexandra
Hi Amy, I am so pleased to hear that you enjoyed the Smoked Salmon Canapes. Thank you for taking the time to let me know. 🙂
Wendy
So good! Served this at book club with fresh dill from my garden. The ladies loved it! So easy to assemble, but looks super fancy.
Alexandra
Hi Wendy, thank you for your lovely comments on the Smoked Salmon Canapes. I’m delighted to hear they were a hit with your book club. 🙂
Karen
5 stars!!! These look SO impressive on an appetizer platter but are so incredibly easy to make. I am already planning to make this for Thanksgiving/New Years and have been asked for the recipe many times. I always point them here, of course. Thank you!
Alexandra
Hi Karen, I am so pleased that our Smoked Salmon Canapes have been such a hit and that you plan to make them for the festive season. They will be ideal. Thank you for your feedback. 🙂
Marcellina
So simple but so elegant! This reminds me of an antipasto my cousin made for me in Italy. It was the first time I had smoked salmon and enjoyed it. I can’t wait to make your recipe, Alex!
Alexandra
Hi Marcellina, thank you for your lovely comments on the Smoked Salmon Canapes. I’m so happy to hear that you are going to make them. 🙂
Nancy
I’ve made this twice already and can’t get enough! I used wheat bread and sourdough bread and both were really good with the smoked salmon and horseradish sauce. I’m planning to bring this for a potluck this weekend. Thank you for another great recipe Alex!
Alexandra
Hi Nancy, I’m delighted that you enjoy the Smoked Salmon Canapes and have made them twice already. I am sure that they will be popular at your potluck! 🙂
Maria
This is my go to appetizer when I have guests over. It’s looks so fancy and elegant but is so easy to put together. Sometimes I top them with a half of a cherry tomato and other times capers. It never disappoints and my guests love it!
Alexandra
Hi Maria, I am so pleased that you enjoy the Smoked Salmon Bread Tartlets and sometimes vary the toppings. That’s a great idea. 🙂