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Smoked Salmon Canapés with Dill and Red Onion Recipe

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3.8 from 14 reviews

Delightful smoked salmon canapés featuring toasted rye bread squares topped with a creamy dill and red onion cream cheese spread, garnished with smoked salmon roses, red onion, and fresh dill. Perfect for elegant appetizers or party bites, these canapés combine smoky, tangy, and fresh flavors in a quick 15-minute preparation.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 16 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

For the Bread

  • 2 – 3 pieces thin-sliced rye bread (to yield 16 squares)

For the Cream Cheese Spread

  • 4 ounces (113 g) cream cheese, at room temperature
  • 3 tablespoons minced red onion, divided
  • 1 tablespoon minced fresh dill, plus additional dill sprigs for garnish
  • 2 – 3 teaspoons fresh lemon juice
  • Salt and pepper, to taste

For the Topping

  • 4 ounces (113 g) smoked salmon

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for toasting the bread squares, or alternatively, prepare your toaster oven for toasting.
  2. Cut Bread Squares: Slice the rye bread into approximately 1 1/2 inch (3.8 cm) squares, removing crusts if preferred, ensuring you have about 16 squares from 2-3 slices of bread.
  3. Toast Bread: Arrange bread squares on a baking tray and bake for 2-3 minutes, then flip and bake an additional 2-3 minutes until golden and toasted. Remove and set aside on a platter.
  4. Prep Herbs and Onion: Mince the red onion and fresh dill finely and set aside for mixing and garnish.
  5. Prepare Cream Cheese Mix: In a small bowl, mash room temperature cream cheese with a fork until smooth, then stir in minced dill, 2 tablespoons minced red onion, and 2 teaspoons fresh lemon juice.
  6. Season Spread: Add salt and pepper to taste, mixing thoroughly. Adjust flavor with additional lemon juice, dill, salt, or pepper if desired. Optionally chill for up to 2 days for enhanced flavor.
  7. Assemble Canapés: Spread the cream cheese mixture evenly on each toasted bread square.
  8. Form Smoked Salmon Roses: Tear smoked salmon into small strips, roll each into a rose shape, and place on top of the spread cream cheese on every bread square.
  9. Garnish: Sprinkle remaining minced red onion over each canapé and top with a small dill sprig.
  10. Serve: Serve canapés immediately, or cover loosely with plastic wrap and refrigerate for 1 to 2 hours before serving to maintain freshness.

Notes

  • Use thin-sliced rye bread to ensure crisp but manageable cracker-sized squares.
  • Removing crusts creates uniform bite-sized pieces and elevates presentation.
  • For best flavor, prepare the cream cheese mixture ahead and chill for 1 hour to allow flavors to meld.
  • Can be made up to 2 days in advance if cream cheese mixture is refrigerated separately; assemble shortly before serving.
  • If refrigeration is needed post-assembly, cover loosely and consume within 2 hours for best texture and freshness.

Find it online: https://cheftinaskitchen.com/smoked-salmon-canapes-with-dill-and-red-onion-recipe/