Smoked Salmon Canapés

4.24 from 13 votes

They look fancy, but they're pretty simple to assemble and will definitely impress guests. The flavors are best when assembled just before serving.

Course Appetizer

Cuisine American

Keyword caviar, potato, smoked salmon

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 155kcal

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.

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.