Smoked Salmon Canapés

Name: Smoked Salmon Canapés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 34
Cuisine: Global
Ingredients: 227 grams 1/2 package cream cheese, softened; 2 mediums cucumbers; 1 sprig Garnish: fresh dill; 1 Tbsp honey; 1 teaspoons freshly ground pepper; 34 servings Freshly ground pepper; 113 grams package rye or pumpernickel bread slices; 1 small purple onion, minced; 0 teaspoons salt; 227 grams package thinly sliced smoked salmon; 59 milliliters sour cream

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.

Equipment you will use

Hand Mixer

Bowl

Cut each bread slice in half diagonally. Separate salmon slices and cut into 34 strips.

Ingredients you will need

Salmon

Bread

Spread 1/2 teaspoon cream cheese mixture onto each bread triangle. Using a vegetable peeler, cut cucumbers into 34 thin slices.

Ingredients you will need

Cream Cheese

Cucumber

Vegetable

Spread

Bread

Equipment you will use

Peeler

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.

Ingredients you will need

Cream Cheese

Cucumber

Salmon

Bread

Roll

Sprinkle with onion and pepper; garnish, if desired.

Ingredients you will need

Pepper

Onion

Equipment

Hand Mixer

Bowl

Peeler

Ingredients

Servings:

227grams

1/2 package cream cheese, softened 2mediums

cucumbers 1sprig

Garnish: fresh dill 1Tbsp

honey 1teaspoons

freshly ground pepper 34servings

Freshly ground pepper 113grams

package rye or pumpernickel bread slices 1small

purple onion, minced 0teaspoons

salt 227grams

package thinly sliced smoked salmon 59milliliters

sour cream

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.