These Smoked Salmon and Cream Cheese Canapes are not only pretty, but tasty as well! Smoked salmon and cream cheese topped on crispy baguette and garnished with fresh chives and lemon. Delicious!
Friends, it’s almost Christmas, what? Who’s ready, I’m not. Still have stockings to buy and all the presents to wrap. Not to mention, not a thing planned for food. And I’m not even stressed which is a Christmas miracle!
I think I’ll soon start looking through the Blog to see what we’ll be eating through the next week. Yes, I also look through my Blog for dinner inspiration. I have, however, decided on appetizers for Christmas Eve and Brunch on Christmas Day. So, now I just need to finalise what will be on the menu. One thing I know for sure is that these little bites will be making an appearance. Not only are these quick and easy, they are delicious. If you’re a smoked salmon fan, keep on reading and maybe you can serve these through the holiday week as well.
Ingredients to Make The Smoked Salmon & Cream Cheese Canapes
- 1 baguette cut into 12 to 14 slices with ends discarded
- 8 oz smoked salmon cut into 14 small pieces
- 1/3 cup cream cheese
- Fresh chives, finely chopped
- Fresh lemon juice
- 1 tablespoon olive oil
- Fresh ground black pepper
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
How To Make These Canapes
- Preheat oven – preheat the oven to 350 degrees f/180 degrees c. Have ready a baking tray.
- Crisp the bread – drizzle olive oil over the bread and bake for around 10 minutes until crisp. You want it crisp so it doesn’t go soggy.
- Allow bread to cool – leave the bread for about 5 minutes or so before topping it with cream cheese. Otherwise the cream cheese will melt.
- Add cream cheese – top each piece of baguette bread with the cream cheese.
- Top with smoked salmon – Add a piece of smoked salmon to the top of each piece of bread. Depending on the size you are using, you may need to fold it over. I folded my over a little.
- Garnish the Canapes – Finish off the canapes with fresh cracked black pepper, chives and a squeeze of lemon juice.
Tip – Don’t squeeze the lemon juice on until you are about to eat them. the juice will make the bread soggy, so do it at the lat minute.
How To Serve These Canapes
These need to be served as soon as you make them. They are not very forgiving if they sit around for hours. So make them just as you’re about to serve them.
- At a brunch – wouldn’t these go great on a brunch table Christmas morning?
- With other appetizers – if you¡re planning a little get together, these little bites would go great alongside so many other nibbles. Why not serve it alongside some Italian Stuffed Mushrooms and the Bacon & Pecan Wrapped Dates.
- Serve them as a starter – If you’re planning a big ol’ Christmas dinner, these would make a great starter
- Nibbles with drinks – Serve them on a big tray with a glass of bubbly to your friends.
Are There Any Substitutions I can Make For This Recipe
- Baguette bread – baguette bread works great in this recipe, but you can use any kind of rustic bread. I’ve even used regular sliced bread and cut it into 4 squares. It all works.
- Cream cheese – you can use any kind of soft spreadable cheese for this recipe. Mascarpone would work really well
- Chives – You can also use fresh dill or basil.
Enjoy the canapes friends. I hope you get a chance to make them and enjoy them as much as we did. Let me know in the comments below what you think as I love hearing from you all. I have a couple more easy recipes coming out this week and then it’s my big break for Christmas. Yes! As much as I love my work, I’m going to enjoy the break. Be sure to check back tomorrow for another easy grown up appetizer!
Get The Recipe!
Smoked Salmon and Cream Cheese Canapes
Ingredients
- 1 baguette cut into 12 to 14 slices with ends discarded
- 8 oz smoked salmon cut into 14 small pieces
- 1/3 cup cream cheese
- Fresh dill sprigs
- Fresh lemon juice
- Drizzle of olive oil
- Fresh ground black pepper
Instructions
- Preheat the oven to 350 degrees c/180 degrees F. On a baking sheet drizzle the olive oil and spread out with a spatula to grease the sheet. Spread the bread out on the sheet and bake for 8 – 10 minutes until the bread is crisp. Remove from oven and set aside to assemble.
- Spread a little cream cheese on each toast and top with smoked salmon, a little lemon juice, fresh cracked pepper, and fresh chives. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for Stopping By and Hope to See You Soon!
