Smoked Salmon Canapés

4 oz Smoked Salmon, pre-sliced, cold
1 English Cucumber
Fresh Dill
1 cup Crème Fraîche
Fresh Chives


  • Slice the Cucumber into thin rounds, about 1/4-1/2 cm thick, and arrange on tray.
  • Review the slices of Salmon. You will want to see how consistent the slices are. Cut the slices into 2″ x 1″ pieces, approximately.
  • Clip small pieces of Dill and place on the Cucumber Rounds.
  • Top with the Salmon pieces. Fold the piece in half forming a 1″ x 1″ size piece.
  • Using a teaspoon or Pastry Bag, top the Salmon with a dollop of Crème Fraîche.
  • Clip pieces of Chives over the Crème Fraîche.

Makes 20-30 pieces, depending on the size of the cucumber.

NOTES: These are probably one of the simplest Canapés you can make, yet they are also elegant and tasty. If you do not have Crème Fraîche, you can use Sour Cream or Greek-Style Yogurt. Do not make this too far ahead of time or the cucumbers will sweat.

Smoked Salmon Croutes
Preheat an oven to 300ºF. Take 10 slices White Bread, and using a 2″ Pastry Cutter, cut out the desired amount of rounds. Toast on a baking sheet for 12-15 minutes. Arrange on a tray. Top with the Cucumber, Salmon, Crème Fraîche, and Herbs in the same manner as above.

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