Salmon Canapés

Salmon Canapés

Pumpernickel bread, smoked salmon, and a fresh Mustard-Dill Vinaigrette make delightful canapés.

Salmon Canapés
Makes 12
  • 6 slices pumpernickel bread, frozen
  • 1 (4-ounce) package sliced smoked salmon
  • Mustard-Dill Vinaigrette (recipe follows)
  • Garnish: chopped purple cabbage, capers, lemon curls, fresh dill sprigs
  1. Using a 2-inch square cutter, cut 12 squares from frozen bread slices, discarding scraps. Cover with damp paper towels, and let bread thaw slightly, approximately 15 minutes.
  2. Using the same cutter, cut 12 squares from smoked salmon slices, discarding scraps or saving them for another use.
  3. Place a salmon slice on each bread square. Brush salmon with Mustard-Dill Vinaigrette.
  4. Garnish each canapé with cabbage, capers, a lemon curl, and a dill sprig.

Mustard-Dill Vinaigrette
Makes ¼ cup
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons white wine vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  1. In a glass jar with screw-top lid, combine oil, dill, vinegar, sugar, mustard, salt, and pepper. Shake vigorously until emulsified.
  2. Use immediately, or refrigerate for up to 1 day. Let come to room temperature before using, and shake again to blend.

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