Summer is winding down. We have six days until it’s officially fall. Woot! The holidays are a time for lots of parties and entertaining. I love a good winter soirée or fall Friendsgiving. Either way, be ready to impress your guests with some beautiful Smoked Salmon Canapés. This recipe is suitable for your meat and fish eating friends, and any Whole30, Low Carb or Paleo eaters, too! Spence & Co. Smoked Salmon is Whole30 approved, and can be found at most local grocery stores.
Smoked Salmon Canapés
Aren’t these pretty? I think smoked salmon looks pretty in any dish. It’s vibrant, adds a pop of color and looks so elegant. Canapés take some patience to make, but I promise it’s worth it.
These guys are tiny. They are made with mini cucumbers, and are definitely a one-bite canapé. It takes finesse to get the salmon rolled up on each cucumber, but they end up gorgeous, tasty and easy for guests to swipe right off the patter.
These Smoked Salmon Canapés require five simple ingredients. Mini cucumbers, smoked salmon, a spot of mayo – preferably Tessemae’s, lemon juice and dill. You could sub cream cheese for the mayo if desired.
Smoked salmon is packed with protein and flavor. The Spence & Co. brand does not have sugar or other additives, so it’s Whole30 approved. Plus, who doesn’t love smoked salmon?!
As far as the mini cucumbers go, I got these Pure Flavor Baby Gourmet Cucumbers at my HEB. The make perfectly sized bases for these one-bite canapés. Big cucumbers will work as well, but the canapés will be much larger. Just amp up the portions of other ingredients to accommodate.
Slice four of the mini cucumbers into discs of even thickness, about 1/2″ thick. Next, cut the smoked salmon filets into small triangles you can roll up and place on each cucumber. Do a test run to figure out the appropriate size of salmon slice needed based on your cucumber size.
Next, mix the mayo and lemon juice in a bowl. Fit a piping bag with a 1 or 2 size round piping tip. Add the mayo/lemon mixture to the bag. Pipe a small dot on top and in the center of each piece of smoked salmon. Finally, garnish each canapé with a small sprig of dill. Serve immediately, or store in the fridge for up to one hour before serving.
Smoked Salmon Canapés
Gorgeous, bite-sized, flavorful and refined. Let Smoked Salmon Canapés be the star of your next soirée. I promise, they won't disappoint.
- 4-5 whole mini cucumbers , Pure Flavor Baby Gourmet
- 4 oz smoked salmon , Spence & Co
- 1 oz Whole30 mayonnaise , Tessemae's
- 1 tsp lemon juice , fresh
- 1 pack dill , fresh
Slice the mini cucumbers into evenly-sized discs. Set on a platter, evenly spaced.
Next cut the smoked salmon filets into small, evently-sized triangles or squares. Roll/fold and place on the cucumber slices tip-side down so the salmon stays rolled/folded. You want the salmon to be slightly smaller than the cucumber once placed on the cucumber.
Combine lemon juice and mayonnaise in a small bowl. Place in a piping bag fitted with a round size 1 or 2 tip. Gently and carefully pipe a small dot of lemon/mayo mix on top of each canapé.
Finally, garnish each canapé with a small sprig of dill. Be patient with this part, and it may require some tweezers.
Serve immediately, or store plated in the fridge for up to one hour.
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