Mary Berry Smoked Salmon Canapé Sandwiches

I made these little smoked salmon sandwiches for a family lunch where I needed something that looked like I’d really tried—without actually trying. I had salmon in the fridge and a loaf of good brown bread from the bakery, but the first time I made them I went in with thick slices and didn’t chill them before slicing. What did I get? A sloppy mess. Salmon squishing out the sides, cream cheese everywhere—just chaos on a platter.

The second time, I froze the bread slightly before slicing, kept the cream cheese light and even, and gave them a little chill in the fridge before cutting. They came out perfect—clean edges, beautiful layers, and not a soggy bit in sight. They disappeared off the platter in minutes.

WHAT MAKES THIS RECIPE SPECIAL

You get three layers of soft brown bread, two layers of smoked salmon, and a creamy, herby filling that’s light but full of flavour. What makes it special is how the elements are layered—nothing fancy, but it feels polished.

The trick most recipes miss? Spreading cream cheese on both sides of the middle slice. That little extra step keeps everything together and gives it a rich bite all the way through.

INGREDIENTS + WHY THEY MATTER

• Brown bread (1 small loaf, unsliced) – Slightly nutty, soft but sturdy. Freezing it slightly helps with clean slicing.
• Full-fat cream cheese (175g) – Rich, creamy, and acts as the glue. Low-fat is too thin.
• Smoked salmon (200g) – Thinly sliced and gently smoky. You don’t need much per layer.
• Fresh dill (a few sprigs, chopped) – Classic pairing with salmon. Adds freshness.
• Lemon juice (½ lemon) – A final hit of brightness that lifts everything.

MAKING IT YOURS (WITHOUT RUINING IT)

• Bread swap? White works too, or thin rye for something more Scandi.
• Herb twist? Try chives or tarragon if you’re out of dill.
• Make it dairy-free? Use a plant-based cream cheese like Oatly. Not quite the same richness, but still tasty.
• Add crunch? A few thin slices of cucumber between the salmon layers are lovely—but pat them dry first.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Messy, uneven slices	Used fresh bread without chilling	Freeze bread for 2 hours to firm it for slicing
Filling squished out	Used too much salmon or cheese	Spread thin, even layers and don’t overfill
Bread tore when slicing	Bread too soft or knife too dull	Use a sharp serrated knife and chilled sandwiches

HOW TO MAKE MARY BERRY’S SMOKED SALMON CANAPÉ SANDWICHES

Prep the bread
Remove crusts and slice 12 thin, even slices. Freeze the loaf for 2 hours first if it’s very fresh—it makes slicing easier.

Layer one
Spread cream cheese on 4 slices. Top with half the smoked salmon and a sprinkle of dill.

Layer two
Spread cream cheese on both sides of 4 more slices. Lay over the first layer. Add remaining salmon and more dill.

Top it off
Spread cream cheese on 1 side of the final 4 slices and place them cream-cheese-side down on top.

Chill + cut
Press gently, then chill for 30 minutes. Slice each sandwich into 6 little rectangles. Turn upright so the layers show.

Add lemon
Just before serving, squeeze a little lemon juice over the top and serve.

TIPS FROM MY KITCHEN

• I use an electric knife for super neat slices—makes a difference if you’re serving a crowd.
• I lay the sandwiches seam-side down while chilling to keep the layers compact.
• I sprinkle a little extra dill on the serving platter for a quick, pretty garnish.

STORAGE + SERVING

• Fridge: Best eaten within 8 hours. Wrap tightly in cling film or keep in an airtight container.
• Freezer: Not suitable—the bread and salmon lose texture.
• Serve with: Sparkling wine or a light white. Also great on a tiered tea tray.

FREQUENTLY ASKED QUESTIONS

Q: Can I use pre-sliced bread?
A: Only if it’s firm and thin. Most pre-sliced loaves are too soft and thick for neat canapé layers.

Q: Can I make them the night before?
A: You can assemble a few hours ahead. Just don’t add the lemon juice until serving, and wrap tightly so they don’t dry out.

Q: What’s the best salmon to use?
A: A mild, cold-smoked salmon works best. Don’t go too salty—it overpowers the cream cheese.

Q: Can I cut them into triangles instead?
A: Absolutely. Rectangles show off the layers best, but triangles work just as well for more traditional serving.

Try More Recipes:

• Mary Berry Eggy Bread Avocado and Ham Sandwich
• Mary Berry Croque Monsieur
• Smoked Salmon On Rye With Cucumber Pickle