Salmon Canapés
Quick and easy salmon canapés are an impressive and tasty addition to your holiday party appetizer tray.
Flaky salmon mixed with herbs and lemon, sandwiched between crusty Italian bread stars and topped with (optional) red caviar make stunning little appetizers at any gathering.
I love these canapés because they are tasty and cute, but also quick to make. I've whipped these up in under 15 minutes when pressed, but they are better if made about an hour ahead.
They will make at least 16 canapés and I usually have a bit of the salmon mixture left over for a small sandwich later (yum!).
Ingredients
(Makes 16 servings)
8 slices Italian-style white bread, cut into star shapes
1 tablespoon extra-virgin olive oil
2 cans (120g ea.) salmon, drained
2 tablespoons fat-free mayonnaise
2 tablespoons pressed plain fat-free Greek yogurt
1 stalk green onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon zest
juice of 1/2 a lemon
1/2 teaspoon dried dill
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
red caviar as garnish (optional)
16 decorative toothpicks
Directions
Preheat oven with rack on top level to 325°F / 160°C and prepare a sheet pan lined with parchment paper or silicone liner. Set aside.
Using a 1, 1/2-inch star-shaped cookie cutter (or shape of choice), cut the Italian bread slices into star shapes (minimum of 32). Lightly brush both sides with the extra-virgin olive oil and place on the sheet pan. Toast in the oven for about 10 minutes on top rack, flipping the stars over after 5 minutes. Bread should be lightly toasted, so monitor and adjust time as needed.
As the bread toasts, add the drained salmon to a medium mixing bowl and break apart with a fork. Add the mayonnaise, yogurt, green onion, celery, lemon zest, lemon juice, dill, sea salt, and ground black pepper. Mix well with a fork until the ingredients are well combined.
Remove the bread shapes from the oven and let cool while you prepare the serving plate.
If preparing ahead of time, cover and refrigerate the salmon mixture, and lightly cover the bread shapes with paper towel.
Just before serving, place half of the bread shapes on the serving tray and top with a scoop of salmon mixture. Top off with the remaining bread shapes. (Optional) Top each canape with 1/2 teaspoon of red caviar. Secure top to bottom using decorative toothpicks and serve.
Nutritional Information Per Serving:
total calories = 98 | total fat = 3.32g | saturated fat = 0.64g | cholesterol = 33.38mg | sodium = 276.31mg | net carbohydrates = 6.73g | dietary fibre = 0.32g | sugars = 1.09g | protein = 10.9g
