November 05, 2024Dinner
Smoked Salmon Canapés
Prep: 25 mins - Cooking: 20 mins
Serves: 4
Smoked salmon canapés with cream cheese are a true classic, perfect for celebrating at any time of year. Here's a must try smoked salmon canapés recipe!
SMOKED SALMON & CRÈME FRAICHE BLINIS
Ingredients
- 100g Alfred Enderby Smoked Salmon
- 1 tbsp Crème Fraiche
- 2 tbsp cream cheese
- ½ lemon juices and coarsely zested
- Blinis & fresh dill to garnish
Method
- In a medium bowl, combine the lemon zest, cream cheese and crème fraiche. Season with pepper and a little salt.
- To serve, spoon cream cheese onto blinis, top with smoke salmon and garnish with a sprig of fresh dill.
SMOKED SALMON PATE CANAPÈS
Ingredients
- 150g Alfred Enderby Smoked Salmon
- 150g cream cheese
- 50g crème fraiche
- ½ tsp freshly grated horseradish
- ½ lemon juiced and zested
- 1.5 tbsp chopped chives
- 1 tsp chives or spring onion to garnish
Method
- Place the smoked salmon, cream cheese, crème fraiche, horseradish, and lemon into a blender. Blend for a few seconds at a time to incorporate all of the ingredients. You still want some texture, so use the pulse setting.
- Place into a bowl and fold through the chopped chives. Season with salt and pepper to taste.
- Place in the fridge, or if the mixture is a little too loose, place into the freezer for 15 minutes.
- To serve, garnish with spring onions or fresh chives. Serve on croute’s or toasted sourdough.
SMOKED SALMON, BEETROOT, RADISH, HORSERADISH EMULSION & PANSY
Ingredients
- 100g Alfred Enderby Smoked Salmon
- 50g thinly sliced beetroot
- 20g thinly sliced radish
- 1 tbsp mayonnaise
- ¼ tsp freshly grated horseradish
- ¼ tsp lemon juice
- Croutes or toasted sourdough to serve
- Edible pansy or chives to garnish
Method
- In a small bowl, mix together the mayonnaise, horseradish and lemon. Place into a piping bag or thin nozzle bottle
- Layer beetroot, smoked salmon and radish slices onto each croute. Place 1-2 dots of the mayonnaise mixture and garnish with edible flowers or fresh gives.
