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Home » Recipe Index » Finger Food

Smoked Salmon Canapés

Published: Jun 13, 2022 · Updated: Jun 13, 2022 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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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.

Round plate with canapés, garnished with some dill leaves.
Jump to:
  • Why you’ll love this recipe:
  • Ingredients in this recipe:
  • How to Make Smoked Salmon Canapés:
  • What is a Canapé?
  • Tips for success and FAQs:
  • Variations and substitutions:
  • Serving suggestions:
  • More delicious recipes for you to try:
  • Smoked Salmon Canapés
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Why you’ll love this recipe:

Whether you’re experienced in the kitchen or not, these Smoked Salmon Canapés are for you. No special skills are required as we use cases that are easily made from sliced bread.

The canapés are versatile, being ideal for a cocktail or dinner party, as part of a buffet, or easy enough to enjoy with your pre-dinner drink at home. They are perfectly suited to fine dining and special occasions such as Easter, Thanksgiving and Christmas.

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.

Ingredients in this recipe on a white background.

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.

Steps 1-2 of preparing this recipe - the bread with the crusts removed and the rolled bread being cut into circles.

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. 

Steps 3-4 of preparing this recipe - brushing the bread rounds with oil and putting them into the patty pan tins.

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.

Steps 5-6 of preparing this recipe - mixing the sauce and assembling the canapés.

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.

Star

What is a Canapé?

A canapé, pronounced “can-a-pay”, is a small appetiser served on bread or pastry. They are finger foods, to eat in one, or at most two, bites and served with a glass of wine, Champagne or a cocktail. They may be served hot or cold.
 
It is so easy to use bread to make a croustade, the French name for the canape bases. Croustade means a crisp shell or crust.

The assembled canapés sitting on some baking paper.

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.

Can I make the bread cases in advance?

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.

What can I do with the bread that is leftover?

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!

Is it best to use fresh bread?

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. 

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Variations and substitutions:

There are many combinations of foods that would make delicious fillings for these bread cases.

For a vegetarian option, try tomato, bocconcini and basil – a favourite combination! Alternatively, you will easily be able to come up with your favourite food combinations.

Once you make the cases, you are only limited by your imagination.

The assembled canapés sitting on some baking paper.

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

More delicious recipes for you to try:

  • parcel cut in half, showing cream cheese filling, sitting on a plate with some salad and a wedge of lemon.
    Smoked Salmon Parcels
  • salmon bites on a timber board.
    Cucumber Salmon Bites
  • Smoked Salmon Wreath on a round white plate, sitting on a marble bench with some dressing and slices of rye bread around edge.
    Smoked Salmon Wreath
  • Smoked Salmon Pate

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Round plate with canapés, garnished with some dill leaves.

Smoked Salmon Canapés

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.
5 from 3 votes
Print Pin Review
Course: Appetiser, Canapés
Cuisine: French Inspired
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 24 canapés
Calories: 82kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

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

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

  1. Bread: although the bread does not have to be completely fresh, it must not be dry as it will be difficult to roll.
  2. Leftover bread: use the trimmed crusts and pieces of bread to make breadcrumbs. Store in the freezer in ziplock bags or freezer-safe containers.
  3. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  4. Salmon: I have used slices of cold smoked salmon.
  5. 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.
  6. 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.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 130mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Calcium: 30mg | Iron: 1mg
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.

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Reader Interactions

Comments

  1. Karen

    July 07, 2022 at 10:24 am

    5 stars
    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!

    Reply
    • Alexandra

      July 13, 2022 at 11:32 am

      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. 🙂

      Reply
  2. Maria

    September 17, 2021 at 5:57 am

    5 stars
    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!

    Reply
    • Alexandra

      September 20, 2021 at 6:25 pm

      Hi Maria, I am so pleased that you enjoy the Smoked Salmon Bread Tartlets and sometimes vary the toppings. That’s a great idea. 🙂

      Reply
  3. Kristen

    December 16, 2018 at 12:04 pm

    5 stars
    Yum!!! Amazing recipe.

    Reply
    • Alexandra

      December 17, 2018 at 12:00 am

      Aww, thank you so much, Kristen 🙂

      Reply

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