This smoked salmon starter is an easy and elegant appetiser, perfect for any gathering. Instead of traditional white bread, it’s made with rye, pumpernickel, or pumpkin seed bread for extra flavour.
Topped with a tangy dill mayonnaise and finely chopped pickles, these bite-sized canapés are sure to impress your guests!
Ingredients Needed:
- 4 tbsp light mayonnaise
- 2 tsp coarse mustard
- 1 tsp lemon juice
- 1 tbsp freshly chopped dill, plus extra for garnish
- 4 slices rye, pumpernickel, or pumpkin seed bread (rectangular)
- 200g (7oz) smoked salmon slices
- 4 whole dill pickles, drained and very finely chopped
How To Make Smoked Salmon On Rye With Cucumber Pickle
- Make the Dill Mayonnaise: In a small bowl, mix the mayonnaise, mustard, lemon juice, and chopped dill.
- Prepare the Bread: Lay the slices of bread flat on a chopping board and spread the dill mayonnaise evenly over each slice.
- Add the Salmon & Cut: Place the smoked salmon slices on top of the mayonnaise layer. Cut each slice of bread into 15 small squares to make bite-sized portions.
- Finish & Serve: Sprinkle the finely chopped pickles over each piece, then arrange on a serving plate. Garnish with extra dill and serve.
Recipe Tips:
- Bread choice: Rye, pumpernickel, or pumpkin seed bread all work well. Choose your favourite!
- Neat cutting: Use a sharp knife to cut the squares evenly for a polished presentation.
- Extra tang: If you love more zest, add a little extra lemon juice to the mayonnaise mix.
What Can I Use Instead Of Mayonnaise?
If you prefer a lighter option, you can swap the mayonnaise for Greek yoghurt or crème fraîche. Both add creaminess with a slightly tangy taste.
Can I Use Hot Smoked Salmon Instead Of Cold Smoked Salmon?
Yes, but the texture will be different. Cold smoked salmon is delicate and silky, while hot smoked salmon is firmer and flakier. Both taste delicious!
Storing Tips:
These can be made up to 6 hours in advance and stored in an airtight container in the fridge. Serve straight from the fridge for the best texture and flavour.
Not suitable for freezing. The texture of the salmon and mayonnaise will not hold up well after thawing.
Try More Recipes:
- Smoked Salmon Terrine
- Smoked Salmon and Avocado
- Smoked Salmon Canapé Sandwiches
- Salmon Goat’s Cheese and Cucumber Canapé
Smoked Salmon On Rye With Cucumber Pickle
Description
This smoked salmon starter is an easy and elegant appetiser, perfect for any gathering. Instead of traditional white bread, it’s made with rye, pumpernickel, or pumpkin seed bread for extra flavour.
Ingredients
Instructions
- Make the Dill Mayonnaise: In a small bowl, mix the mayonnaise, mustard, lemon juice, and chopped dill.
- Prepare the Bread: Lay the slices of bread flat on a chopping board and spread the dill mayonnaise evenly over each slice.
- Add the Salmon & Cut: Place the smoked salmon slices on top of the mayonnaise layer. Cut each slice of bread into 15 small squares to make bite-sized portions.
- Finish & Serve: Sprinkle the finely chopped pickles over each piece, then arrange on a serving plate. Garnish with extra dill and serve.