Topic · Seafood Preparation
Smoked Salmon Canapés with Dill
Smoked Salmon Canapés with Dill
I can’t imagine a cocktail party without smoked salmon canapés; this staple is always the guests’ favorite!
Makes 12 canapés
- 0.25 cup sour cream, 14% fat
- 1 medium lemon, (zested and squeezed)
- 1 tablespoon finely chopped fresh dill, (reserve 2 stems for garnish)
- 6 tablespoons slices of smoked salmon
- 3 slices rye bread
- 12 whole capers
- 12 whole fresh pink peppercorns (optional )
- Salt and pepper, to taste
- Cut the bread into 12×3 inch rounds. Mix sour cream, one tablespoon of lemon juice, the lemon zest and chopped dill. Top rounds with a small dollop of dill sour-cream, add a slice of smoked salmon on top. Garnish each round with a caper, a pink peppercorn, and a dill sprig.
- Reserve refrigerated until service time.
If assembling in advance, butter the bread to prevent it from getting soggy.
