Smoked Salmon Lox Canapes Food

SMOKED SALMON CANAPES

Smoked Salmon Canapes image

My boyfriend's mother gave me the idea for this classy appetizer that I serve for Sunday brunch and on special occasions like New Year's Eve. The textures and flavors of the dill, cream cheese and smoked salmon are scrumptious together. This dish is sure to be the toast of your buffet. -Tristin Crenshaw, Tucson, Arizona

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) reduced-fat cream cheese
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
36 slices cocktail rye bread
12 ounces sliced smoked salmon or lox
1 medium red onion, thinly sliced and separated into rings
Fresh dill sprigs, optional

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.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 905mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

25 MINUTE SMOKED SALMON CANAPéS WITH CUCUMBER

25 Minute Smoked Salmon Canapés With Cucumber image

Looking for an easy, yet super elegant dinner party appetizer idea? These smoked salmon canapés with cucumber are the perfect bite sized food. The canapés are made with seafood and a lemon artichoke cream cheese spread. These party snacks can be served cold, making them an easy dish to whip together. Serve the salmon canapé appetizers alone, or with your other favorite hors d'oeuvres for a full party spread.

Provided by Jessica Mode

Categories Appetizer Snack

Time 25m

Number Of Ingredients 10

Ingredients

4 slices pita bread
8 ounces cream cheese
2 artichoke hearts (tough outer leaves removed)
2 cloves garlic (outer paper removed)
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon dried parsley
1/4 teaspoon kosher salt
1 large English cucumber (outer peel removed)
2 tablespoons unsalted butter (room temperature)
6 ounces cold smoked salmon (sliced into 1/2 inch x 1 1/2 inch pieces)

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.

Nutrition Facts : Calories 78 kcal, Carbohydrate 2 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 22 mg, Sodium 168 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

SALMON CANAPéS

Salmon Canapés image

Provided by Kerri Conan

Categories Christmas Cocktail Party Quick & Easy Goat Cheese Salmon Healthy Christmas Eve Party Self

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

4 ounces goat cheese, at room temperature
1 tablespoon fresh lemon juice
1/2 teaspoon Sriracha sauce (or more to taste)
12 ounces daikon, cut crosswise into 16 slices (1/4 inch thick each)
8 ounces thinly sliced smoked salmon (or lox), cut into 16 pieces
1 tablespoon chopped fresh chives

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 CANAPES

Smoked Salmon Canapes image

I like these at Christmas time because of the red, green colors. (they are good anytime tho) Relatively low cal . for the festive season

Provided by Bergy

Categories Lunch/Snacks

Time 20m

Yield 32 Canapes, 8 serving(s)

Number Of Ingredients 7

Ingredients

3 medium cucumbers
2/3 cup reduced-fat cream cheese
1/4 cup smoked salmon, chopped
2 tablespoons horseradish
32 slices pumpernickel rounds
1/4 cup red caviar
parsley (to garnish) or dill sprigs (to garnish)

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.

Nutrition Facts : Calories 90.5, Fat 5.3, SaturatedFat 2.6, Cholesterol 60.2, Sodium 229, Carbohydrate 6.2, Fiber 0.7, Sugar 2.2, Protein 5.7