Smoked Salmon Canapés

Smoked Salmon CanapésThese Smoked Salmon Canapés are perfect additions for spring and summer menus.

Smoked Salmon Canapés
Makes 16 canapés
  • 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
  1. Preheat oven to 350°.
  2. 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.
  3. In a small bowl, stir together sour cream, green onion, capers, dill, lemon zest, lemon juice, horseradish, salt, and pepper.
  4. 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.


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