These smoked salmon canapés are a quick, easy and elegant appetizer with only 8 ingredients. And, you can make them in only about 15 minutes!
The brand of rye bread I used is called Mestemacher. It is a very thin, dense, and firm bread with no crusts. This works well for canapés because although thin, it provides enough structure to hold the toppings well. And, because there are no crusts to cut off, you can use the entire piece of bread. If you can't find or don't like Mestemacher rye bread, you can use any type of rye bread. Or, substitute pumpernickel, or your favorite type of bread.
If you are using a different type of bread besides Mestemacher and want the bread to be thinner, you can gently roll the bread with a rolling pin to flatten it some before cutting the slices into squares. But, try not to completely flatten the bread paper-thin; you still want it to have enough structure to hold up the toppings.
If you don't like dill, feel free to substitute a different fresh herb. Some good substitutions are parsley, chives, or tarragon.
You can make the cream cheese mixture up to 2 days in advance, stored in a tightly sealed container in the fridge. If the cream cheese has been in the fridge for longer than 1 hour, allow the cream cheese to soften at room temperature for 30 - 60 minutes before spreading on the toast squares.
Keeping the assembled canapés in the fridge for 1 - 2 hours before serving will work best if using a dense, firm bread like Mestemacher. Use your best judgement if using a soft, tender bread like white sandwich bread, because the bread will begin to soften and lose its crispness as it sits.
The nutrition information below is an estimate only, provided by an online nutrition calculator. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Keywords: smoked salmon canapés, smoked salmon appetizer
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