This easy and delicious Smoked Salmon Canapés recipe is a perfect bite-sized treat for any occasion. With creamy cream cheese, fresh dill, and smoky salmon, these canapés are simple to make and can be customized with your favorite bread. They’re a quick, elegant appetizer that’s sure to impress!
This Smoked Salmon Canapé Sandwiches Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 1 small loaf brown bread, unsliced
- 175g full-fat cream cheese
- 200g smoked salmon slices
- A few sprigs of fresh dill, chopped
- Juice of ½ lemon
How To Make Smoked Salmon Canapé Sandwiches
- Prepare the Bread: Remove the crusts from the loaf and cut it into 12 very thin slices (you may not need the whole loaf). If the bread is very fresh, wrap it in foil and freeze for about 2 hours to firm it up, making it easier to slice.
- First Layer: Lay out 4 slices of bread on a board. Spread one side of each slice with cream cheese. Top with half of the smoked salmon slices and sprinkle with some fresh dill.
- Second Layer: Take another 4 slices of bread, spread cream cheese on both sides, and place them on top of the salmon. Top with the remaining smoked salmon slices and sprinkle with more dill.
- Final Layer: For the last 4 slices of bread, spread cream cheese on one side. Place these cream-cheese-side down on top of the salmon layers, pressing firmly. Now you will have 4 sandwiches with 3 layers of bread and 2 layers of salmon.
- Slice and Serve: Slice each sandwich into 6 small rectangles, turning them on their sides so the filling is visible on top. Arrange the 24 little sandwiches on a platter.
- Add Lemon: Squeeze a little lemon juice over the top just before serving.
Recipe Tips
- Use Fresh Bread: Ensure the bread is fresh and not too thick. Freezing it for 2 hours before slicing makes it easier to cut thin slices for your canapés.
- Spread Cream Cheese Evenly: For the best results, spread cream cheese evenly on each slice of bread to avoid soggy sandwiches and ensure every bite has a creamy texture.
- Don’t Overfill: Don’t load too much salmon between the layers. You want a balanced amount of each ingredient to ensure the flavours mix perfectly.
- Chill Before Serving: If you have time, chill the sandwiches in the fridge for 30 minutes before cutting them. This helps them hold their shape better.
- Garnish with Extra Dill: For extra flavour and a fresh look, sprinkle some fresh dill on top of the sandwiches just before serving.
How To Store Leftovers
Store leftover smoked salmon canapé sandwiches in an airtight container or wrap them in cling film. Keep in the fridge for up to 8 hours.
Nutrition Facts
- Calories: 142
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 24mg
- Sodium: 407mg
- Potassium: 92mg
- Total Carbohydrate: 13g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
More Mary Berry Recipes:
Mary Berry Smoked Salmon Canapé Sandwiches
Description
This easy and delicious Smoked Salmon Canapés recipe is a perfect bite-sized treat for any occasion. With creamy cream cheese, fresh dill, and smoky salmon, these canapés are simple to make and can be customized with your favorite bread. They’re a quick, elegant appetizer that’s sure to impress!
Ingredients
Instructions
- Prepare the Bread: Remove the crusts from the loaf and cut it into 12 very thin slices (you may not need the whole loaf). If the bread is very fresh, wrap it in foil and freeze for about 2 hours to firm it up, making it easier to slice.
- First Layer: Lay out 4 slices of bread on a board. Spread one side of each slice with cream cheese. Top with half of the smoked salmon slices and sprinkle with some fresh dill.
- Second Layer: Take another 4 slices of bread, spread cream cheese on both sides, and place them on top of the salmon. Top with the remaining smoked salmon slices and sprinkle with more dill.
- Final Layer: For the last 4 slices of bread, spread cream cheese on one side. Place these cream-cheese-side down on top of the salmon layers, pressing firmly. Now you will have 4 sandwiches with 3 layers of bread and 2 layers of salmon.
- Slice and Serve: Slice each sandwich into 6 small rectangles, turning them on their sides so the filling is visible on top. Arrange the 24 little sandwiches on a platter.
- Add Lemon: Squeeze a little lemon juice over the top just before serving.
Notes
- Use Fresh Bread: Ensure the bread is fresh and not too thick. Freezing it for 2 hours before slicing makes it easier to cut thin slices for your canapés.
- Spread Cream Cheese Evenly: For the best results, spread cream cheese evenly on each slice of bread to avoid soggy sandwiches and ensure every bite has a creamy texture.
- Don’t Overfill: Don’t load too much salmon between the layers. You want a balanced amount of each ingredient to ensure the flavours mix perfectly.
- Chill Before Serving: If you have time, chill the sandwiches in the fridge for 30 minutes before cutting them. This helps them hold their shape better.
- Garnish with Extra Dill: For extra flavour and a fresh look, sprinkle some fresh dill on top of the sandwiches just before serving.
Mary Berry Smoked Salmon Canapé Sandwiches