Smoked Salmon Canapes

I grew up on smoked salmon. Every Sunday we would travel a mile and a half to my grandmother’s house for brunch, and the menu was always the same – bagels and lox. And funny, I don’t recall ever getting tired of it. We would all sit around her dining room table and assemble our bagels, layering cream cheese, lox, kippered salmon, tomato, cucumber and cheese. As I grew and left home, family brunches brought us all back together and the menu remained the same. These Smoked Salmon Canapes bring back those familiar flavors without delivering the calorie bomb of a bagel.

In fact, they are an ideal way to get your smoked salmon fix if you’re trying to avoid carbs in general. They’re easy to assemble, look deliciously gourmet and are a perfect partner to a glass of bubbly.

How to assemble these Smoked Salmon Canapes

When you make these Smoked Salmon Canapes, the most complicated thing you’ll do is prepare the cucumber – which is also ridiculously easy. Just drag the tines of a fork down the cucumber skin to make vertical lines, so that when you slice the cucumber into rounds, they have pretty little ridged edges. The added texture will also make it easier to grip these little beauties with your fingers.

Then, just a dollop of creme fraiche and a thin slice of smoked salmon top it off. Garnish it with a little dill and you’re good to go.

I have often found it challenging to go to parties when I’m trying to eat clean. When I bring a tray of these Smoked Salmon Canapes, they make an elegant addition to my hostess’ spread and also give me something I know I can eat guilt-free. Win win! Give them a try, and happy clean eating!

Smoked Salmon Canapes

A low-carb, elegant hors d'oeuvre made with fresh cucumber, rich creme fraiche and salty smoked salmon.

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Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Course Appetizer, Snack

Cuisine American

Servings 16

Ingredients

  

1x2x3x

• 1 cucumber
• 1 small container of creme fraiche
• 4 oz. smoked salmon
• fresh dill for garnish

Instructions

 

• Wash and dry the cucumber. Using the tines of a fork, drag downwards along the length of the cucumber to make vertical lines. Continue to do this all the way around the cucumber. Slice cucumber into medium-thick slices.
• Slice the smoked salmon into thin strips.
• Top cucumber rounds with 1/2 tsp. of creme fraiche, smoked salmon and garnish with a sprig of dill.

Keyword appetizers, gluten free, healthy, low fat

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