Smoked Salmon and Caviar Canapes make a wonderful sophisticated New Year’s Eve appetizer to serve your family and friends. All you need is a glass of champagne for a toast. They are very quick and easy to make, but a very gourmet appetizer or starter dish for the “grandest” of affairs. These beautiful appetizers are worthy of your most important dinner, celebration, or any special occasion.
If are you looking for an appetizer that will delight your guests with its gorgeous presentation and rich taste, the search stops here! Both smoked salmon and caviar are a natural combination for an elegant gourmet appetizer. Check out this fantastic easy-to-follow appetizer recipe. These Smoked Salmon and Caviar Canapes should be put together just before serving or the bread will turn soggy.
Learn all about American Caviar.
- 5 thin slices white sandwich bread, firm
- 2 tablespoons unsalted butter, melted
- 8 ounces Smoked Salmon, thinly-sliced
- 2 to 3 tablespoons creme fraiche or sour cream
- 1 ounce caviar
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Preheat oven to 350 degrees F.
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Brush bread with melted butter and cut out approximately twenty 1 1/2- to 2-inch circles with a round cookie cutter; arrange, buttered sides up, on a large baking sheet.
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Bake in middle of oven approximately 7 to 10 minutes or until pale golden color. Remove from oven and let cool completely.
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NOTE: Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
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To prepare, top each toast round with salmon slices and top with creme fraiche or sour cream spread thin (do not use too much creme fraiche or sour cream as the flavor of the caviar will get lost). Top with caviar.
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Cover with plastic wrap until ready to serve (but do not let sit too long as bread toasts will become soft).
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Makes 20 canapes.
More Outstanding Recipes Using Caviar:
Stuffed “Deviled” Eggs with Caviar
Twice Baked Potatoes with Caviar
Categories:
Canape Appetizers Caviar Appetizers Caviar Recipes Grilled & Smoked Salmon Pacific Northwest Salmon Appetizers