Smoked Salmon Canapés

recipe
Pair these with either a Pinot Noir or your favorite rosé. Chill the Pinot Noir about 30 minutes before serving; the rosé, about 2 hours.

Yield:

Makes 34 triangles

Recipe from

Oxmoor House

Ingredients

1/2 (8-ounce) package cream cheese, softened
1/4 cup sour cream
1 tablespoon honey
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 (4-ounce) package rye or pumpernickel bread slices
2 (4-ounce) package thinly sliced smoked salmon
2 medium cucumbers
1 small purple onion, minced
Freshly ground pepper
Garnish: fresh dill sprigs

Preparation

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.

Note:

Christmas with Southern Living 2000

January 2000
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