Description
Smoked Salmon Canapés with Crème Fraîche are rich, crisp, and elegant for any gathering. Buttery toast rounds hold cool crème fraîche and smoked salmon for a simple appetizer that looks refined and tastes fresh.
Ingredients
1 baguette, sliced into 16 rounds
2 tablespoons unsalted butter, melted
4 ounces smoked salmon
1/2 cup crème fraîche
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1/4 teaspoon black pepper
Extra dill, for garnish
Instructions
1. Preheat the oven to 375°F.
2. Arrange the baguette slices on a baking sheet.
3. Brush the slices lightly with melted butter.
4. Bake the bread for 8 to 10 minutes until crisp and lightly golden.
5. Add the crème fraîche, chopped dill, lemon juice, and black pepper to a small bowl.
6. Stir until the mixture looks smooth and evenly combined.
7. Top each toasted bread round with a small spoonful of the crème fraîche mixture.
8. Add a piece of smoked salmon to each canapé.
9. Garnish with extra dill and serve right away.
Notes
Toast the bread until crisp so it holds the toppings well.
Assemble the canapés close to serving time so the bread stays crunchy.
Use room temperature crème fraîche for easier mixing.