Smoked Salmon Caviar Canapes Recipes

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 AND CAVIAR PANINI

Steps:

• Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
• Gently fold the caviar and chives into the creme fraiche.
• On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
• Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.

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.

SMOKED SALMON CUCUMBER CANAPES

Steps:

• Cut cucumbers in half lengthwise; remove and discard seeds. In a small bowl, combine the remaining ingredients. Spoon into cucumber halves., Wrap in plastic. Refrigerate for 3-4 hours or until filling is firm. Cut into 1/2-in. slices.

SMOKED SALMON & CAVIAR CANAPES

Steps:

• Prreheat oven to 180°C.
• Hard boil eggs. Cool and remove shells.
• Remove crust from bread. With a rolling pin flatten bread to half the thickness. Thinly butter bread and trim to fit small muffiin tins.
• Push bread - butter side down - into muffin tiins and bake 12-15 mins until golden brown. Cool on wire rack.
• Finely chop eggs mix with creme fraiche and season with salt and pepper and chives.
• Divide between the 12 cases. Top each one with salmon and 1/2 teaspoon of caviar.

SMOKED SALMON, CAVIAR AND CREAM CHEESE ROLL UPS

Steps:

• In a small bowl mix the cream cheese and chives. Lay the slices of salmon out flat. Spread a thin layer of the cream cheese mixture on 1 side of each slice salmon. Starting from a short end roll the salmon snugly over the filling. With a blanched leek tie the salmon to secure it. Arrange the "sushi" cream cheese side up. Garnish the top with a small dollop of caviar.
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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:

• With a vegetable peeler remove and discard a long strip of the green outer peel.
• On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.
• You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
• Blend together the cream cheese, smoked salmon and horseradish.
• (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.
• Garnish the serving platter with parsley or dill.

SMOKED SALMON (LOX) CANAPES

Steps:

• Blend the cream cheese, salmon, and dill.
• Spread the salmon mixture on top of each round.
• Arrange on a plate and top with diced onion.
• Season with freshly ground pepper.
• Garnish with lemon wedges and fresh dill.