Smoked Salmon Canapés
Silky smoked salmon on pumpernickel rounds with herbed cream cheese and capers
- 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)
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.
- 1In bowl, combine softened cream cheese, chopped dill, chives, and lemon zest
- 2Mix until well combined and spreadable
- 3Spread each bread round with thin layer of herbed cream cheese
- 4Fold or roll small piece of smoked salmon and place on cream cheese
- 5Top each with 2-3 capers and small dill sprig
- 6Arrange on platter and squeeze light drizzle of lemon juice over all just before serving
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.
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.