This smoked salmon canapé is a must have recipe! Perfect for fancy holiday gatherings or casual get-togethers with friends, it's easy to make and ready in just 20 minutes.
These elegant canapés with smoked salmon are sure to impress your guests! Made with bite-sized squares of bread, a creamy cheese spread, crisp cucumber slices, and rich smoked salmon, they’re a perfect balance of flavor and texture.
Whether you’re hosting a festive holiday party or a casual gathering, these easy-to-make bites are guaranteed to be a hit. Ready in minutes and effortlessly stylish, they’re a delicious addition to any appetizer spread!
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Let's talk smoked salmon
Lox, gravlax, cold-smoked, and hot-smoked salmon are all called smoked salmon, but they are different.
- Lox, usually made from the belly of the salmon, is cured in brine but never actually smoked. It usually has more of a raw texture and is saltier than cold-smoked or hot-smoked salmon.
- Gravlax, made with the same process as lox, is seasoned with other ingredients like dill, salt, and sugar.
- Cold-smoked and hot-smoked salmon are actually cooked and can be cured or brined first.
- Cold-smoked salmon, cooked at a low temperature for up to 12 hours, is more delicate than hot-smoked salmon.
- Hot-smoked salmon, cooked at a higher temperature for only a few hours, has a drier, flakier texture than the other smoked salmon.
Looking for other creative ways to enjoy your smoked salmon gift?
Try our Smoked Salmon Spread,
an easy and delicious appetizer that’s perfect for any occasion!
Ingredients
See the recipe card below for a full list of ingredients and quantities.
Salmon is the star of these easy canapés with salmon. Lox, gravlax, cold- or hot-smoked salmon all work with this recipe, so choose your favorite type of smoked salmon to make it shine! For these appetizers, we used a hot-smoked salmon.
Capers and fresh chives bring this spread to life! The capers add a hint of salty, tangy flavor and a bit texture, while the chives add a subtle hint of onion and garlic flavor.
Cream cheese serves as the rich, creamy base for this spread, while Greek yogurt adds a touch of tanginess.
We used French bread for these salmon canapés, but it's also delicious with rye or pumpernickel bread.
Step-by-step instructions
This appetizer is super easy to make and comes together in no time. With three simple steps, you'll be savoring these delicious canapés with smoked salmon and cream cheese spread in just minutes!
1. Make the spread
In a mixing bowl, combine the cream cheese, Greek yogurt, capers, and chives. Stir until completely combined. For easier mixing, let the cream cheese soften slightly at room temperature before mixing.
NOTE: We used a hand mixer for this step, which makes it much quicker and easier, but you can also mix by hand with a bit of effort and time.
2. Prep the other ingredients
These canapés are made with bite-sized, crustless bread. We used a french loaf, with small, oval slices, but the process is the same no matter the bread type. The number of bite-sized squares per slice will vary depending on the size of your bread. Start by removing the crusts, then cut the bread into bite-sized squares, approximately 1 ½ x 1 ½ inches.
PRO TIP: Save the crusts and leftover bread to make homemade bread crumbs. Simply pulse them in a blender or food processor, toast for 5-10 minutes, and you have fresh bread crumbs. Store in an airtight container in the freezer for up to 3 months, and thaw when ready to use.
Next, slice the cucumbers into thin rounds, then cut each round in half. If using an English cucumber, there's no need to peel it, but if using other types, you may want to peel the skins as they can be tough.
Finally, slice or break the salmon into smaller pieces.
3. Assemble
We’ve provided two simple methods for adding the cream cheese mixture to the bread slices—choose the one that works best for you. Both are quick, easy, and effective.
- Spreading Method: Use a spreader or knife to evenly spread about a teaspoon of the cheese mixture onto each bread square.
- Piping Method: Place the cheese mixture into a piping bag fitted with a large round or star tip, or use a Ziploc bag (cut the tip off to create your own piping tip). Pipe the cheese mixture onto the bread squares.
Top each cheese-spread bread square with a half slice of cucumber, then add a piece of smoked salmon. Finish with a garnish of fresh chives and serve.
Make ahead tips
These appetizers are best served the day they're made, but they can be made ahead of time and stored in an airtight container in the fridge for a few hours before serving.
The following steps can be done in advance and stored in an airtight container in the fridge until you're ready to assemble the canapés:
- Cut the bread into squares up to 2 days in advance.
- Slice the cucumbers up to 2 days in advance.
- Make the cheese spread up to 5 days in advance.
- Slice or break apart the smoked salmon up to 5 days in advance.
Favorite riffs
- Lightly toast the bread for an extra little crispy texture.
- Use rye or pumpernickel instead of french bread.
- Swap the chives for fresh dill, parsley, or green onion.
- Substitute mayo or sour cream for the Greek yogurt.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
These smoked salmon canapés are best served the day they're made. However, if stored within the FDA recommended timeframe, they will last in an airtight container in the refrigerator for up to a day. Keep in mind that the bread may soften from the cheese mixture and the salmon and cucumber may dry out a bit.
Some other favorite seafood appetizers
FAQ's
Lox is considered a type of smoked salmon, but it is different from cold- or hot-smoked salmon. Lox is cured in brine but never actually smoked. Gravlax uses the same process as lox, but is seasoned with other ingredients. Cold-smoked and hot-smoked salmon are actually cooked.
These canapés don't get much easier, but you can also make a simple smoked salmon spread to serve with crostini, veggies, or as a sandwich filling. Add some to scrambled eggs for a delicious breakfast or brunch. Make a smoked salmon corn chowder for a cozy weeknight meal.
📖 Recipe
Smoked Salmon Canapés
- Total Time: 20 minutes
- Yield: 24 pieces 1x
Description
This smoked salmon canapé is a must have recipe! Perfect for fancy holiday gatherings or casual get-togethers with friends, it's easy to make and ready in just 20 minutes.
Ingredients
SPREAD
- ¼ cup cream cheese
- 2 Tablespoons Greek yogurt (28 grams)
- 1 Tablespoon capers, rinsed, drained, and chopped
- 1 Tablespoon chopped chives, plus more for garnish
- 1 teaspoon fresh lemon juice
CANAPÉS
- 12 thin slices of English cucumber (no peeling necessary!)
- ¼ pound smoked salmon (NOTE: you might not use all of this)
- 1 loaf french, rye, or pumpernickel bread
Instructions
-
MAKE SPREAD.
Add cream cheese, Greek yogurt, chopped capers, chopped chives, and lemon juice to a mixing bowl.
Use a hand mixer to whip the cream cheese until smooth. If it isn’t spreadable with a knife, stir in additional Greek yogurt, a teaspoon at a time, until you have the desired consistency. -
PREP INGREDIENTS.
Slice bread into thin slices if not sliced.
Remove the crust, and cut each slice into 1 ½ x 1 ½ inch squares until you have 24 squares.
Cut the slices of English cucumber in half so you have at least 24 pieces of cucumber.
Break or cut the salmon into pieces. -
ASSEMBLE.
Use a piping bag or knife to add about 1 teaspoon of the cream cheese spread onto each bread square.
Place 1 piece of halved cucumber on top of the spread.
Top each cucumber slice with a piece of smoked salmon.
Garnish with chives and serve.
Notes
For easier mixing of the spread, let the cream cheese soften slightly at room temperature before mixing. Mix by hand or use a hand mixer to save time.
Substitutions. Swap rye or pumpernickel bread for french bread. Use fresh dill, parsley, or green onion instead of chives. Substitute mayo or sour cream for the Greek Yogurt.
Make ahead tips. These canapés are best served the same day they're made, but they can be stored in the fridge (covered tightly) for a few hours before serving. The following steps can be done in advance and stored in airtight containers in the fridge: 2 days in advance - cut bread squares and slice the cucumbers, 5 days in advance - make the cheese spread and break apart salmon.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 48
- Sugar: 0.5 g
- Sodium: 65.9 mg
- Fat: 1.7 g
- Carbohydrates: 4.1 g
- Protein: 3.2 g
- Cholesterol: 10 mg
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