Salmon Canapes Recipe
Salmon Canapes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This appealing appetizer, with its delicate smoked salmon taste and dash of holiday color, is simply irresistible!
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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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