These Smoked Salmon Canapés is a delicate stack of pumpernickel bread, cream cheese, smoked salmon, and caper berries.
Smoked Salmon Canapés
Yield: 12 canapés • Preparation: 10 minutes
Ingredients
- 12 (2-x-1-inch) thin slices smoked salmon
- 12 (3-x-1½-inch) slices pumpernickel bread
- ¼ cup spreadable cream cheese
- Garnish: 12 fried caper berries*
Instructions
- Roll salmon slices into rosettes, and place on end of bread slices. Set aside.
- Divide cream cheese into 12 portions, and shape into ovals. Place on bread next to salmon.
- Garnish each canapé with a fried caper berry, if desired.
- To fry caper berries, add 1 inch canola oil to a saucepan. Heat over medium heat to 350°. Rinse caper berries in water, and pat dry. Fry caper berries in hot oil until berries open like flowers. Remove with a slotted spoon, and drain on paper towels.
Notes
*To fry caper berries, add 1 inch canola oil to a saucepan. Heat over medium heat to 350°. Rinse caper berries in water, and pat dry. Fry caper berries in hot oil until berries open like flowers. Remove with a slotted spoon, and drain on paper towels.
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