These Smoked Salmon Canapés are perfect additions for spring and summer menus.
Smoked Salmon Canapés
Makes 16 canapés
Ingredients
- 16 slices pumpernickel bread
- ⅓ cup sour cream
- 1 teaspoon minced green onion
- 1 teaspoon capers, chopped
- ½ teaspoon chopped fresh dill
- ⅛ teaspoon fresh lemon zest
- ½ teaspoon fresh lemon juice
- ¼ teaspoon prepared horseradish
- ⅛ teaspoon kosher salt
- Pinch ground black pepper
- 16 slices cucumber
- 1 (6-ounce) package smoked salmon
- Garnish: fresh dill
Instructions
- Preheat oven to 350°.
- Using a 2½-inch round cutter, cut 16 rounds from bread slices. Place on a rimmed baking sheet. Bake until lightly toasted, approximately 5 minutes.
- In a small bowl, stir together sour cream, green onion, capers, dill, lemon zest, lemon juice, horseradish, salt, and pepper.
- To assemble: Place 1 cucumber slice in the center of each bread round. Top each with 1 teaspoon sour cream mixture. Shape smoked salmon into rosettes on top of sour cream. Garnish with fresh dill, if desired. Refrigerate until ready to serve.
Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!
