Smoked Salmon and Cream Cheese Canapés

Recipes: Smoked Salmon and Cream Cheese Canapés

The following recipe for smoked salmon and cream cheese canapés is great, because these can also be assembled ahead of time and served at room temperature when your guests arrive.

Ingredients

  • 4 oz. cream cheese, softened
  • 2 tsp. capers, chopped
  • 12 small slices bread (challah, baguette, or rustic French)
  • 4 oz. wild Alaskan smoked salmon, cut into strips
  • 1 cup cherry tomatoes, slices
  • fresh parsley, for garnish

Directions

  1. In a small bowl, mix together the cream cheese with the capers and some black pepper.
  2. Spread the mixture over the bread slices.
  3. Top them evenly with the smoked salmon and tomato slices.
Garnish with fresh parsley.

The asparagus recipe is hassle-free:

  • 2 tsp. lime juice
  • 3 tsp. olive oil
  • 2 tsp. grated Pecorino Romano cheese
  • 1/8 tsp. salt and pepper
  • 1/8 tsp. Dijon mustard.

Steam the desired amount of asparagus for four to five minutes.

Meanwhile, prepare the lime-Pecorino vinaigrette: whisk together:

  • 2 tsp. lime juice
  • 3 tsp. olive oil
  • 2 tsp. grated Pecorino Romano cheese
  • 1/8 tsp. salt and pepper
  • 1/8 tsp. Dijon mustard.

Place the dressing on the side, so your guests can drizzle it on top of the asparagus and over the bread slices.

Tip: If you want to impress your guests, serve these canapés on a slate cheese board and place some steamed asparagus with lime-Pecorino dressing at the center.

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