This is a delicious appetizer that is easy to make and when plated provides fabulous eye appeal. The smoked salmon should be thinly sliced so that it can be easily rolled.
The bread base for the canape can be cut from any loaf bread using cookie cutters for different shapes depending on the occasion. You might like hearts, flowers, circles or squares. For this dish we used pumpernickel and a round cutter about 3 inches in diameter.
You might be able to get two cuts from each slice of bread. But just in case have additional slices available. You can always make a sandwich later with the left over bread, salmon and cream cheese. Add lettuce and a slice of (in season) tomato.
Serves 12
Ingredients:
8 ounces cream cheese, softened
2 Tablespoons fresh cilantro sprigs, chopped
salt and pepper, to taste
Canapés
24 slices smoked salmon
24 slices pumpernickel bread
24 sprigs fresh dill, for garnish
Instructions:
In a glass bowl, blend all the cream cheese ingredients. Transfer to a pastry bag fitted with a decorative star tip.
Cut the bread with a cookie cutter into appetizer sized pieces.
Pipe about 1 tablespoon of cream cheese onto the bread pieces.
Roll each slice of the salmon very tightly and place vertically in the center of the cream cheese.
Garnish with a small sprig of fresh dill.
Make it Your Own:
To change the flavor, use a different herb such as cilantro, basil or mint. Be careful not to use a very bold herb as it will overtake the flavor of the salmon.
Any bread will work. Other suggestions include cheese bread, rye bread or sourdough. Remember though that the color combination with pumpernickle is most appealing.