Smoked Salmon Canapes
A canapé is a small appetizer of a savory or salty topping sitting atop a cracker or toast. The word is French for “sofa,” as the topping sitting on the toast brings to mind people sitting on a couch.
Canapés are the perfect start to a cocktail party or dinner party. They have a visual connotation that lends an elegant appeal, and they are easy to eat without a making a mess or needing utensils.
For a friend’s 30th birthday my friends and I threw a Southern tea party in her honor. All the girls wore white gloves and big hats, and we set up a table outside with punches, pastries, pinwheels and all sorts of dainty finger foods. I wanted to serve something that was unique yet held true to the theme, so I served my Smoked Salmon Canapés. They were a hit, and everyone asked where I bought the spread, but actually, it was homemade. My recipe uses pumpernickel bread because it adds color, is high in fiber and provides a good sturdy “sofa” for the salmon and avocado mixture.
Instead of reaching for the ready-made canapés in the grocery store, try this easy recipe to impress your guests. Enjoy!
| Servings |
canapes
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- 1/4 cup white cooking wine
- 1/4 cup rice vinegar
- 1/4 tsp wasabi powder
- 1 TBLS finely chopped shallots
- 2 tsp honey
- 2 tsp Dijon mustard
- 1/2 tsp Himalayan Salt or sea salt
- 1/4 tsp ground pepper
- 1/4 c extra virgin olive oil
Ingredients
Vinaigrette
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- Mix all the vinaigrette ingredients together except the olive oil. While continuously whisking, slowly drizzle the oil into the vinaigrette.
- Chop the smoked salmon into small bits and drop in the vinaigrette.
- Peel and chop the avocado into small chunks and add it to the vinaigrette; gently mix.
- Cover and refrigerate the salad for 45 minutes.
- Using a 2-inch round cooking cutter, cut the pumpernickel bread into 20 rounds.
- Top each pumpernickel bread round with a spoonful of the smoked salmon and avocado salad.
- Sprinkle with dried parsley for garnish.
