Smoked Salmon Canapés
Smoked Salmon Canapés is a pescatarian recipe with 34 servings. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 48 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up cream cheese, pumpernickel bread, cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Combine first 5 ingredients in a bowl; beat at low speed with an electric mixer until smooth.
Cut each bread slice in half diagonally. Separate salmon slices and cut into 34 strips.
Spread 1/2 teaspoon cream cheese mixture onto each bread triangle. Using a vegetable peeler, cut cucumbers into 34 thin slices.
Roll a cucumber slice inside each piece of salmon; place over cream cheese spread on bread triangles. Dollop 1/2 teaspoon cream cheese mixture over salmon.
Sprinkle with onion and pepper; garnish, if desired.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon.
Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.