Smoked Salmon Canapés
Inside: How to assemble smoked salmon canapés perfect for cocktail parties and special occasions with ease and the trick to getting a ruffle cut potato for presentation.
Smoked salmon canapés, made with thinly sliced roasted potato, smoked salmon, crème fraîche, and domestic caviar, are simple but elegant. Crisp-tender roasted potato slices are a delicious base for smoked fish, créme fraiche and briny-salty fish eggs. They are perfect for engagement parties, New Year’s Eve, Christmas, Passover, Easter, and other gatherings.
When the occasion calls for something more refined than garlic parmesan wings or guacamole, I turn to these smoked salmon hors d oeuvres. They’re ideal for special events when you need a layered one-bite treat that makes a statement.
The taste and textures go hand in hand with layers of crisp potato, buttery salmon, the lush dollop of créme and the salty brine of caviar.
These salmon canapes have a luxurious appeal that immediately sets them apart from the standard party appetizer offerings and sets the tone for the evening, whether its an intimate dinner party or festive celebration.
Why you’ll love this recipe:
- Affordable Luxury: Using domestic caviar keeps costs reasonable (I used the one from the supermarket and it was under $12). Each bite uses about ⅛ teaspoon, just for garnish.
- Simple Preparation: With just a few ingredients, these smoked salmon canapés take just over half an hour to assemble.
- Versatile Appeal: This recipe is perfect for everything from holiday gatherings to intimate celebrations like engagement and anniversary parties. Note: If making for Passover or Kosher holidays, ensure you use ingredients certified Kosher.
- Balanced Flavors and Textures: The creamy, smoky, salty, and crisp elements create a well-rounded, satisfying bite.
- Visually Striking: The contrast of silky smoked fish, golden crisp potato slices, and glossy roe makes for an eye-catching presentation.
Ingredients:
- Baby Potatoes–I used Baby Dutch, no more than 2″ in diameter, so you can get clean cuts with skin around all the edges.
- Extra Virgin Olive Oil–doesn’t need to be a fancy oil.
- Sea Salt–or kosher salt for seasoning the potatoes.
- Black Pepper–use finely ground pepper and use sparingly as it’s just for a light seasoning on the potatoes.
- Smoked Salmon Slices–since you will cut the fish to fit on the potato rounds, you don’t need a lot of salmon. I like to cut them so that they need to be folded over for a slightly stacked and rounded appearance.
- Créme Fraiche–with a higher fat content and thicker, richer consistency than sour cream, it’s the secret ingredient that ties all of the flavors together and gives it that luxurious mouthfeel.
- Domestic Caviar–the roe is for garnish and elevates this cold-smoked salmon recipe, and a little goes a long way. I don’t use fancy caviar for this; in fact, I picked up a small jar at my local grocery store. It adds a creamy, briny quality to the salmon canapé, not to mention a high-end look.
- Fresh Dill–is optional, but I recommend a delicate bit of greenery to set off the colors and impact for these bite-sized apps.
Step-by-step instructions:
- Slice the potatoes into ¼” rounds so that each slice has a thin edge of skin on the rim. You can use a sharp Chef’s knife or Santoku to cut the potatoes evenly, but if you have a mandoline (particularly one with a ruffle cut), use it here for more precise, even rounds and a fluted appearance.
2. Toss the potato rounds with olive oil and lay them in a single layer on baking sheet lined with foil or parchment paper. Season with salt and pepper.
3. Roast the potatoes in a 400° oven for 10-12 minutes, then flip them and bake for an additional 10-12 minutes or until the potatoes are golden and crisp-tender.
4. Assemble the ingredients and build the salmon canapés in an assembly line fashion. (if you’ve got extra hands available, put them to work so it goes faster).
5. Top the potato slices with ribbons of the smoked fish; fold it over on itself to develop a little height.
6. Top the salmon with a small dollop of creme fraiche.
7. Top the smoked salmon hors d oeuvres with a small spoon of caviar.
8. Add a small sprig of dill to each smoked salmon canapé (if desired) and arrange the bites on a platter to serve.
Pro-Tips:
- The roe can be finicky, so I use a second small spoon or spatula to coax the fish eggs onto the créme fraîche (which helps it stay put instead of rolling off).
- I recommend using black caviar for a bold, contrasted look to this appetizer.
Swaps and Variations:
- Use buckwheat pancakes (a.k.a. blini) Instead of roasted potato as the base for the hors d’oeuvres. You can make them at home or get store-bought.
- For a low-carb option, use cucumber slices as a base for the canapé instead of the potato.
- Don’t have caviar? Add a few capers for a briny punch to garnish.
- Swap chives for the dill.
- Swap a créme fraîche for a combination of horseradish, softened cream cheese and Greek yogurt. Skip the caviar and garnish with fresh herbs and a twirl of lemon zest.
- Instead of roasted potato rounds, use thick cut ruffled potato chips (kettle cooked are good because they’re sturdier) as a base for the smoked salmon canapés.
FAQs
No, this is definitely an a la minute recipe. Roast the potatoes and assemble the canapes just before serving, which is why they’re mostly a special occasion treat. I recommend making them for a manageable group of 8-10 people. Make enough for 2-3 bites per person and serve them as soon as they’re assembled.
The best way to prevent sogginess is by serving them within 5-15 minutes of assembly. A stack of moist ingredients (smoked salmon, créme fraîche, caviar) will denigrate with time and when left to sit out, can’t maintain their distinct textures.
Storage:
- These appetizers don’t keep well and should be enjoyed at the time you make them.
- If you have leftovers of any individual portions (i.e. roasted potato, container of the creme fraiche or extra caviar, store them indivdually in the fridge for 5-7 days.
Reheating:
- To reheat individual potato rounds for using up leftovers, heat hte oven to 350°F and warm the potato rounds in a single layer on a baking sheet. for 8-10 minutes until warmed through and re-crisped.
Freezing:
- Do not freeze leftovers.
More elegant hors d’oeuvres you’ll love:
- Oysters Rockefeller
- Chicken Liver Pâté
- Duck Rillettes
- Roasted Grape Goat Cheese Crostini
- Veal and Pork Country Pate
- Fancy Baked Sea Scallops
- Spinach Stuffed Mushrooms
- Mardi Gras Grilled Oysters
- Bite-Sized Mushroom Tart
More smoked salmon hors d’oeuvres to try:
- Salmon Ball with Everything Bagel Seasoning
- Smoked Salmon Dip Recipe
Want more ideas? Check out these Salmon & Smoked Salmon Recipes.
Smoked Salmon Canapés
INGREDIENTS:
- 6 baby dutch potatoes
- 1 tablespoon olive oil
- sprinkle sea salt
- sprinkle black pepper finely ground
- 3 ounces smoked salmon thinly sliced
- ½ cup creme fraiche
- 1.9 ounces domestic caviar such as Herruga
- fresh dill for garnish, optional
DIRECTIONS:
- Preheat the oven to 400°.
- Using a sharp knife or mandoline, slice 6 baby dutch potatoes lengthwise into ¼" slices. Drizzle potato slices with 1 tablespoon olive oil and toss to coat with your hands.
- Place potato slices in a single layer on a baking sheet and add a sprinkle sea salt and sprinkle black pepper. Bake for 10-12 minutes.
- Flip potatoes over. Return the baking sheet to the oven and cook for an additional 10-12 minutes or until the potatoes are golden and crisp. Remove from oven and set aside.
- Slice 3 ounces smoked salmon into ½" wide slices. Top each potato round with a slice of smoked salmon, folding it over on itself to create some height.
- Dollop the salmon with a scant teaspoon of ½ cup creme fraiche and about ⅛ teaspoon of 1.9 ounces domestic caviar. Garnish with a sprig of fresh dill. Arrange on a platter and serve with champagne or cocktails.
NOTES:
- Avoid assembling the salmon canapés in advance.
- Serve these smoked salmon hors d oeuvres within 15-30 minutes of assembling them for the best flavor and presentation.
- Leftovers will not hold up for long, so only make enough for the group you’re serving.
NUTRITION:
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Great idea!!! And they’re so pretty.
The canapés turned out beautifully. Thank you.
These look amazing! Can you make the potatoes ahead of time?
You can make the potatoes ahead of time, but I’d rewarm them in a hot oven for about 5-8 minutes just before assembling to get them crispy on the outside…
These look delicious Lisa. Can’t wait to try this recipe!
Thanks, Joe! Enjoy!
Wow these look great! I would eat smoked salmon every day if I could, so this recipe is definitely a keeper for me 🙂
it’s not hard, and they’re really tasty!
These look so professional! Can’t wait to try it!!
Well, if I can do it, anyone can! And I’m not a professional.
Salmon+Potato chips interesting and YUMMY! Both are my favorite. These looks amazing! Yes, perfect for the Oscars night 🙂
Prosecco is already being chilled!
These look fabulous! And less effort than blini. I bet these taste delicious!! Perfect for the Oscars on the couch 😉
Thanks Natasha! That’s my plan!
I really need to purchase a mandolin… the potatoes look fabulous for these. We bought a smoker last year and love it with Salmon. Looks like I’ll have another use for the leftover salmon …thanks
I like the use of crispy potato slices here! I’ve made something similar with little pancakes, and it took forever to make all of them. Need to give this a try.
I’ve done it with blini (little pancakes), but I like the crispy potatoes better. Enjoy!
These look totally Wolfgang Puck/Vanity Fair Oscar party worthy! They are perfect little bites 🙂
Wow! Thank you! It’s not hard when you’re working with good ingredients, though, right?!!