Smoked Salmon Canapés
Silky smoked salmon on pumpernickel rounds with herbed cream cheese and capers
Ingredients
- 8 ozsmoked salmon(thinly sliced)
- 4 ozcream cheese(softened)
- 2 tbspfresh dill(finely chopped, plus sprigs for garnish)
- 1 tbspfresh chives(minced)
- 1 tsplemon zest
- 24pumpernickel cocktail rounds(or cucumber rounds)
- 2 tbspcapers(drained)
- fresh lemon juice(for finishing)
📝 Make Ahead
Herbed cream cheese can be made 2 days ahead. Assemble canapés up to 2 hours before serving; cover with damp paper towel and plastic wrap.
Instructions
- In bowl, combine softened cream cheese, chopped dill, chives, and lemon zest
- Mix until well combined and spreadable
- Spread each bread round with thin layer of herbed cream cheese
- Fold or roll small piece of smoked salmon and place on cream cheese
- Top each with 2-3 capers and small dill sprig
- Arrange on platter and squeeze light drizzle of lemon juice over all just before serving
💡 Pro Tips
High-quality salmon makes all the difference - look for silky, not stringy, texture. For a gluten-free version, use cucumber rounds or endive leaves. Letting cream cheese come to room temperature ensures easy spreading. A small offset spatula makes assembly faster.
📜 History
Smoked salmon has been a delicacy in Northern Europe for centuries, with Scandinavian gravlax and Scottish smoked salmon leading the tradition. The combination with cream cheese became popular in American Jewish delis and subsequently spread to cocktail party menus as an elegant yet approachable hors d'oeuvre.