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Smoked Salmon Bread Tartlets – a delicious canape that is easily made!
Pastry making can be daunting to the most experienced cook. So, if you avoid pastry making, you will find these little canape cases are just the thing.
They’re so simple, made in minutes from bread which takes the place of pastry as a case for these delicious appetisers. They’re also economical as the bread does not have to be completely fresh; several days old works well.
For these cases you need to use thinly sliced sandwich bread, either white or wholemeal.
You just remove the crusts from the bread, and, with a rolling pin, roll the bread as thinly as possible. Coat each side of the bread with oil, place into a patty tin and bake for about 12 minutes. The filling is added when the bread cases have cooled.
Here, the cases are filled them with a classic combination of smoked salmon and a mayonnaise, sour cream and horseradish dressing. But there is a myriad of uses for these cases – you’ll easily be able to come up with your favourite combinations.
They’re ideal for large scale or small scale entertaining. Bake a batch of these cases a day in advance and store in an airtight container. You will find that entertaining is a breeze with these simple canape cases.
They’re made even better when served with a glass of our Strawberry Prosecco!
Be sure to try our Caprese Bread Tartlets also.
Alex and Faye xx
P.S. For more great ideas for your next dinner party, be sure to check out some of our most loved Savoury Appetisers!
Smoked Salmon Bread Tartlets
- 12 slices white or wholemeal sandwich bread thinly sliced with crusts removed
- 1/4 cup olive oil (or olive oil spray)
- 1/4 cup good quality egg mayonnaise
- 1/4 cup sour cream
- 1 1/2 tsp prepared horseradish (or to taste)
- 1 tbsp dill finely chopped
- black pepper freshly ground
- 150 g smoked salmon
- 1 tbsp dill for garnish
- 2 tsp baby capers (optional)
- Preheat oven to 180 Degrees C (350 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. Using a 6cm/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 tins.
- Bake for 12-15 minutes, turning pans halfway through cooking, until the cases are lightly browned.Remove from oven and transfer to wire racks to cool completely.
- Combine 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 2 ½ cm/1” wide x 5 cm/2” strips. Arrange folds of salmon in each bread case.
- Spoon about a teaspoon of cream mixture onto the salmon. Serve topped with a sprig of dill and a couple of baby capers, if using.
- Serve as soon as possible after assembling.
- For easy entertaining you can make the filling and bread cases a day ahead. Store the bread cases in an airtight container. Cover the filling then refrigerate.
- Although the bread does not have to be completely fresh, it must not be dry as it will be difficult to roll.
- With mayo or sour cream based fillings it’s best to not prepare the cases too far in advance as the toasts will soften.