Salmon Canapés Food

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:

• 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.

SMOKED SALMON MOUSSE CANAPES

Steps:

• Small dill sprigs for garnish Place the salmon, lemon juice, dill and mustard in a food processor. Pulse until the salmon is finely chopped. Add the cream cheese and whipping cream and pulse until you create a salmon mixture that is very smooth and light. Season the mousse with salt and pepper. Arrange cocktail rounds on a platter. Transfer salmon mixture to a piping bag fitted with a star tip. Pipe some salmon mousse on each cocktail round. Chill canapés, uncovered, until mousse is set, and then tent with plastic wrap until ready to serve. When ready to serve, uncover, garnish each canapé with a small dill sprig, and serve. Note: Treasure Island brand smoked salmon was used in this recipe. Pumpernickel cocktail rounds are available in the deli department. If unavailable, cut slices of rye bread into rounds or use a sturdy cracker as base for the canapé.

SALMON AND CUCUMBER CANAPES

Steps:

• Flake salmon into a medium bowl and discard the skin. Watch out for any remaining pin bones and remove.
• In a small bowl, mix chopped herbs, sour cream, zest and some freshly ground black pepper to taste. Add a little of the salmon to the creamy mix and stir well. Tip the small bowl of mixture into the bowl of salmon and carefully fold in.
• Use a potato peeler to remove a few strips from each cucumber (this will create a striped effect once they are cut). Cut cucumbers into 2cm-thick slices (you should get about eight slices from each one).
• Use a teaspoon to scoop out a little flesh from the centre of each cucumber slice.
• Fill each little hollow with a heaped teaspoonful of salmon filling. Grind a little black pepper on top of each and add a sprinkle of salt. Scatter finely chopped herbs on top and serve.

20 EASY CANAPE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a canape recipe in 30 minutes or less!

25 MINUTE SMOKED SALMON CANAPéS WITH CUCUMBER

Steps:

• Heat oven to 200°F.
• Toast pita bread straight on the oven racks for 15 minutes until golden brown and warmed.
• To a blender add in cream cheese, artichoke hearts, garlic cloves, lemon, parsley, and salt. Blend until thoroughly combined and no large pieces of artichoke remain. Add mixture to a piping bag fitted with Wilton 1M tip. Set aside.
• Using a vegetable peeler, carefully and slowly shave long ribbon-like strips of cucumber. Be careful not to break the strips as you peel. Set aside.
• To assemble the canapé, cut toasted pita into 2.5 inch circles using a cookie cutter or jar lid. Spread a thin layer of butter over the pita. Pipe cream cheese along the top of the pita, gently twisting as you pipe to help release at the tip. Take a strip of cucumber and gently fold it over on itself four times, being sure to tuck the ends behind the nicely folded ribbon. Place the cucumber ribbon on the piped cream cheese, making sure it sticks in place. Take two strips of salmon, and gently roll together form a rose. Place the salmon rose in the center of the canapé. Serve immediately.

SMOKED SALMON CANAPES

Steps:

• Slice baguette into 5mm-thick slices. Place them on a tray and drizzle with a small amount of olive oil and season. Toast in a moderate oven for 5 minutes or until crisp and the edges have begun to turn golden. Remove and allow to cool. Cut into rounds. (These toasts can be used for a variety of other canapes and store well in an airtight container.) Spread each toast with a little sour cream or creme fraiche. Cut slices of smoked salmon in half and twist around your finger to fit neatly on top of toast and achieve some height. Place a small dollop of sour cream on top and garnish with salmon roe. Season with white pepper and sea salt.

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 CANAPéS

Steps:

• 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.

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.

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 MOUSSE CANAPé

Steps:

• Add all ingredients to the Vitamix or blender. Blend it on a pulse setting 5 times, until creamy and smooth
• Place the smoked salmon mousse into a piping bag with a star-shaped nozzle
• Cut cucumber rounds that are 1 cm thick
• Pipe the smoked salmon mousse onto the cucumbers, garnish with dill leaves and serve

SMOKED SALMON CANAPES

Steps:

• Place the blinis or crostinis on a serving tray or cutting board.
• Spread a thick layer of cream cheese on top of crostinis or blinis.
• Add a piece of smoked salmon on top of the cream cheese. Garnish with a small sprig of fresh dill. Keep the canapes refrigerated, or serve them immediately.

SMOKED SALMON CANAPES APPETIZER RECIPE

Steps:

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SMOKED SALMON BLINI CANAPéS

Steps:

• Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.
• To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.
• Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper.
• Add the finely chopped shallot and mix well.
• To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.