Pepper And Cheddar Shortbread Canaps With Smoked Salmon Recipes

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SMOKED SALMON CANAPES



Smoked Salmon Canapes image

This appetizer of smoked salmon canapes will please your taste buds. All my family and friends love this recipe.

Provided by RedBullguy01

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 20m

Yield 12

Number Of Ingredients 9

¾ cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
4 teaspoons Dijon mustard
salt and ground black pepper
1 sourdough baguette
6 ounces thinly sliced smoked salmon
1 (8 ounce) package cream cheese, softened, or as needed

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.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 12.5 g, Cholesterol 23.8 mg, Fat 7.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 406.7 mg, Sugar 1 g

PEPPER AND CHEDDAR SHORTBREAD CANAPéS WITH SMOKED SALMON



Pepper and Cheddar Shortbread Canapés With Smoked Salmon image

Here's a savoury shortbread appetizer that would be perfect for a celebration such as Christmas or Thanksgiving. This recipe was published in the Dec 19,2007 edition of the Toronto Star.

Provided by Dreamer in Ontario

Categories     Scottish

Time 1h10m

Yield 42 canapes, 42 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon fresh coarse ground black pepper
1 cup unsalted butter, at room temperature
1/4 lb old cheddar cheese, shredded (about 1-1/2 cups)
3 tablespoons whole milk
1/2 cup sour cream
1/4 lb smoked salmon, chopped (about 3/4 cup)
42 tiny dill sprigs

Steps:

  • Line 2 baking sheets with parchment paper.
  • Stir flour and pepper together in a medium-sized bowl.
  • Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).
  • On low speed, beat in cheddar until just blended.
  • Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).
  • Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
  • Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.
  • Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.
  • Re-roll scraps, cut out rounds and place on prepared baking sheet.
  • Bake in 2 batches.
  • Place each baking sheet in centre of preheated 325F oven.
  • Bake until are golden and puffed, about 20 minutes.
  • Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.
  • In medium bowl, stir together sour cream and salmon.
  • Spoon rounded teaspoons onto centre of each shortbread.
  • Garnish each shortbread with a dill sprig.

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