These salmon and cucumber canapes make a nice, light addition to your menu when entertaining. We served something very similar in last year’s My Food Bag Christmas Bag, and it was very popular!
Salmon and cucumber is a classic combination. Canapes are often not-so-healthy, so this recipe is great when you want something fresh and lower carb. You could use coconut yoghurt in place of the sour cream to make this recipe dairy free as well.
These canapés will keep well in the fridge for a couple of hours prior to serving. Just cover the plate with a dampened paper towel to prevent the salmon drying out.
For more canape recipes, check out my Feta and Onion Borek, Shrimp and Avocado Wonton Cups and Little Chicken Skewers.
- hot-smoked salmon 180-200 grams
- dill or parsley 1 tablespoon, chopped
- sour cream 2 tablespoons
- lemon zest ½ teaspoon, finely grated
- Lebanese cucumbers 4, washed and ends trimmed off
- chives or dill, to garnish 1 tablespoon, finely chopped
- Flake salmon into a medium bowl and discard the skin. Watch out for any remaining pin bones and remove.
- In a small bowl, mix chopped herbs, sour cream, zest and some freshly ground black pepper to taste. Add a little of the salmon to the creamy mix and stir well. Tip the small bowl of mixture into the bowl of salmon and carefully fold in.
- Use a potato peeler to remove a few strips from each cucumber (this will create a striped effect once they are cut). Cut cucumbers into 2cm-thick slices (you should get about eight slices from each one).
- Use a teaspoon to scoop out a little flesh from the centre of each cucumber slice.
- Fill each little hollow with a heaped teaspoonful of salmon filling. Grind a little black pepper on top of each and add a sprinkle of salt. Scatter finely chopped herbs on top and serve.
- These canapés will keep well in the fridge for a couple of hours prior to serving. Just cover the plate with a dampened paper towel to prevent the salmon drying out. •