Christmas smoked salmon and caviar canapés

Happy Nom Nom

Xo Team Scoop

Chefs' Blog

salmon canapes

Serves: 8 (4 each)
Time: 20 mins


  • 400g packet of thinly sliced rye bread
  • 75g sliced smoked salmon (with the brown bits removed)
  • 55g tub Avruga (smoked herring roe) or caviar (budget depending)
  • 110g crème fraîche
  • 20g packet of fresh dill, torn into 32 sprigs


  1. Cut out small bite sized circles of the rye bread with a cutter
  2. Cut the salmon into 32 even bite sized pieces
  3. Now put 1/2 a teaspoon of crème fraîche onto the rye bread and then top with the pieces of salmon, folding them as you place to create some height
  4. Careful spoon 1 teaspoon of the the roe of caviar and place on top of the salmon
  5. Top with a sprig of dill to each canapé and serve

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