Dilled Orange-Salmon Canapés


These delectable Dilled Orange-Salmon Canapés are full of flavor from fresh dill, lime zest, and cream cheese. Pictured with Walnut-Olive Palmiers (center) and Cucumber Canapés with Lemon and Sweet Onion (right).

Dilled Orange-Salmon Canapés
Yield: 12 canapés • Preparation: 20 minutes
  • 4 ounces cream cheese, softened
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon heavy whipping cream
  • 4 tablespoons orange marmalade, divided
  • ½ teaspoon fresh lime zest
  • 1 tablespoon plus 1 teaspoon fresh lime juice, divided
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 4 slices rye bread
  • 1 (4-ounce) package thin-sliced smoked salmon
  • Garnish: fresh dill sprigs
  1. In a mixing bowl, combine cream cheese, chopped dill, cream, 1 tablespoon orange marmalade, lime zest, 1 teaspoon lime juice, salt, and pepper. Beat at medium speed with a mixer until smooth. Set aside.
  2. In a small microwave-safe bowl, melt remaining 3 tablespoons orange marmalade on Low in a microwave oven; stir until smooth. Add remaining 1 tablespoon lime juice, stirring to combine. Set aside.
  3. Using a 2-inch triangle-shaped cutter, cut 12 shapes from bread. Place in a resealable plastic bag to prevent drying out, or cover with damp paper towels until needed.
  4. Using same cutter, cut 12 shapes from salmon slices. Set aside.
  5. Using an offset spatula, spread cream cheese mixture evenly onto bread triangles. Top each with a salmon triangle. Brush salmon evenly with orange-lime glaze.
  6. Garnish each canapé with a fresh dill sprig, if desired.
Make-ahead tip: Bread and salmon triangles can be cut a day in advance and stored in resealable plastic bags. Refrigerate salmon triangles. Do not refrigerate bread. Cream cheese mixture can be made a day in advance and refrigerated in a covered container. Canapés can be assembled earlier in the day, covered with damp paper towels, and refrigerated in an airtight container until serving time. Glaze and garnish canapés just before serving.
From TeaTime January/February 2015

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