TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 1 can (7-1/2 ounces) red salmon, drained, skin and bones removed
  • 2 tablespoons minced celery
  • 2 tablespoons minced green onions with tops
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon Liquid Smoke, optional
  • 1 small cucumber, thinly sliced
  • Snack rye bread, toast or crackers
  • Fresh dill or parsley sprigs and/or sliced pimientos

Nutritional Facts

2 each: 81 calories, 6g fat (1g saturated fat), 14mg cholesterol, 247mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.


  1. In a large bowl, combine the salmon, celery and onions. In a small bowl, combine the mayonnaise, lemon juice, salt, pepper and Liquid Smoke if desired. Pour over salmon mixture; toss to coat. Cover and refrigerate for at least 1 hour.
  2. Just before serving, place cucumber slices on bread or crackers and top with salmon mixture. Garnish with dill, parsley and/or pimientos. Yield: 1 cup spread.
Originally published as Salmon Canapes in Country Woman Christmas Annual 1997, p20

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