Salmon-Cucumber Canapés with Wasabi Aïoli

Salmon Cucumber Canapés with Wasabi Aïoli

These scrumptious salmon canapés are perfect any time of day.

Salmon-Cucumber Canapés with Wasabi Aïoli
Makes 12 canapés
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  1. 6 slices firm white sandwich bread, such as Pepperidge Farm
  2. 1 English cucumber
  3. 12 thin slices smoked salmon
  4. ¼ cup mayonnaise
  5. ⅛ teaspoon wasabi paste, such as S&B
  6. Garnish: fresh dill sprigs
  1. Using a 3-x-1½-inch leaf-shaped cutter, cut 12 shapes from bread slices. Set aside.
  2. Cut cucumber lengthwise into ¼-inch slices. Using the leaf-shaped cutter, cut 12 shapes from cucumber slices. Blot cucumber shapes dry on paper towels.
  3. Top each bread slice with a cucumber slice. Roll salmon slices into cone shapes, and place on top of each cucumber slice. Set aside.
  4. In a small bowl, combine mayonnaise and wasabi, stirring well. (If a stronger wasabi taste is desired, add more wasabi paste, a little at a time.) Transfer wasabi aïoli to a piping bag fitted with a round tip. Pipe aïoli into salmon cones.
  5. Garnish with dill sprigs, if desired.
  6. Serve immediately.
  1. • Bread is easier to cut into shapes when frozen.
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