Canape Al Salmone Recipes

SALMON CANAPES

Steps:

• In a large bowl, combine the salmon, celery and onions. In a small bowl, combine the mayonnaise, lemon juice, salt, pepper and Liquid Smoke if desired. Pour over salmon mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, place cucumber slices on bread or crackers and top with salmon mixture. Garnish with dill, parsley and/or pimientos.

SMOKED SALMON CANAPES

Steps:

• Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
• Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

SMOKED SALMON CANAPE WITH GREEN OLIVE GRAPEFRUIT TAPENADE

Steps:

• In a food processor, pulse the olives, mint, handful of chives, half of the grapefruit zest, all of the grapefruit juice, cumin, cinnamon, and olive oil. Dont over process, it should be a little chunky, but still finely chopped.
• Pour the Champagne into a small saute pan with coriander seeds. Bring to a boil over medium-high heat and reduce until it just turns syrupy. Strain the mixture and set aside to cool.
• In a small bowl, stir together the cooled Champagne "syrup", remaining grapefruit zest, honey, sumac, and creme fraiche. Season the mixture with salt, and pepper, to taste.
• Heat a grill pan or large nonstick skillet and warm the naan bread on both sides. Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces. Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche. Balance a short length of chive on top if you want to be extra fancy!

SMOKED SALMON CANAPES

Steps:

• In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

SALMON CANAPéS

Steps:

• Combine cheese, juice and Sriracha in a bowl. Spread a layer of cheese mixture on each daikon slice; top with salmon and garnish with chives.

SALMON SMøRREBRøD CANAPES

Steps:

• Peel beet, then cut into very thin slices (not paper-thin) with slicer. Cut slices into 1/8-inch-wide strips with a knife.
• Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320°F. Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch. (Strips will brighten slightly.) Transfer beets with a slotted spoon to paper towels to drain. (Beets will crisp as they cool.) Return oil to 320°F between batches.
• Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
• Mince together salmon and onion.
• Spread a thin layer of caraway butter on 1 side of each bread slice, then top with salmon mixture (about 1 heaping tablespoon per slice) and spread evenly. Cut slices in half, then cut each half crosswise into 3 pieces. (If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.) Sprinkle with chives (if using) and frizzled beets.

CANAPE AL SALMONE

Steps:

• Process all ingredients except olives and bread in a food processor.
• Spread the mixture over the slices of bread, and garnish with a black olive slice or two in the center.
• It also looks nice to put a thin slice of smoked salmon on top and then an olive piece.