Smoked Salmon Canapes

by Jan 19, 2017

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!

Print Recipe
Smoked Salmon Canapes
A smoked salmon and avocado combination makes the perfect hors d’oeuvre.
  1. Mix all the vinaigrette ingredients together except the olive oil. While continuously whisking, slowly drizzle the oil into the vinaigrette.
  2. Chop the smoked salmon into small bits and drop in the vinaigrette.
  3. Peel and chop the avocado into small chunks and add it to the vinaigrette; gently mix.
  4. Cover and refrigerate the salad for 45 minutes.
  5. Using a 2-inch round cooking cutter, cut the pumpernickel bread into 20 rounds.
  6. Top each pumpernickel bread round with a spoonful of the smoked salmon and avocado salad.
  7. Sprinkle with dried parsley for garnish.