Smoked Salmon 2 Ways Canapes

Smoked Salmon 2 Ways Canapes

It's garden party season and here's a delicious luxurious idea for smoked salmon canapes!

Ingredients:  1 Organic Sliced Smoked Salmon Side


  • 1 x thin soft dough baguette or similar thin baguette about 18cm
  • olive oil, for brushing
  • 2 tbsp horseradish sauce
  • 20 pieces of the smoked salmon, cut into 2cm squares 
  • 1 x tub mustard and cress


  • 150g of the smoked salmon
  • 50g full-fat cream cheese
  • 50g full-fat crème fraîche
  • 1 tsp horseradish sauce
  • 2 dashes of Tabasco
  • 1 tbsp lemon juice
  • freshly ground black pepper


  1. To make the crostini, cut the baguette into 20 thin slices and lightly brush each side with oil. Arrange on a baking sheet and slide under the grill for about 2 minutes on each side until golden brown and crisp. Set aside to cool.
  2. To make the smoked salmon pâté, measure the ingredients into a processor, add some freshly ground black pepper and whiz briefly until combined (don’t let it get too smooth).
  3. Spread some pâté on to one half of each cold crostini – so the top of the crostini is half covered with pâté and half plain. Spread a little horseradish on the plain half. Take a square of smoked salmon and twist it into a little rosette. Sit this on top of the horseradish.
  4. Snip a few cress leaves and sprinkle a line between the rosette and the pâté and serve.

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  • Jonathan Rees