Ingredients with Measurements:
- 1 package of smoked salmon (4-6 oz)
- 1 package of cream cheese (8 oz)
- 1 tablespoon of fresh dill, chopped
- 1 tablespoon of lemon juice
- 1/4 teaspoon of black pepper
- 1 loaf of French baguette, sliced into rounds
- 1 tablespoon of olive oil
- 1 clove of garlic, minced
- Salt to taste
Special equipment needed:
- Baking sheet
- Pastry brush
- Small mixing bowl
- Electric mixer or food processor
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small mixing bowl, combine the cream cheese, dill, lemon juice, black pepper, and salt. Mix until well combined.
3. Slice the baguette into rounds, about 1/4 inch thick. Place them on a baking sheet.
4. In a small bowl, mix together the olive oil and minced garlic. Brush the mixture onto each slice of bread.
5. Bake the bread slices for 5-7 minutes, until lightly toasted.
6. Remove the bread from the oven and let them cool for a few minutes.
7. Spread a generous amount of the cream cheese mixture onto each slice of bread.
8. Top each slice with a piece of smoked salmon.
9. Garnish with additional dill, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes
Temperature:
350°F
Serving size:
Makes 12-15 canapes
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 10g
Protein: 5g
Sodium: 250mg
Substitutions for ingredients:
- Fresh chives or parsley can be used instead of dill.
- Goat cheese or Boursin cheese can be used instead of cream cheese.
- Smoked trout or mackerel can be used instead of salmon.
Variations:
- Add a slice of cucumber or tomato on top of the salmon.
- Top with capers or chopped red onion for extra flavor.
- Use a different type of bread, such as sourdough or rye.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing.
- Use a sharp knife to slice the baguette into rounds.
- Don't over-toast the bread, as it will become too hard to eat.
Storage instructions:
Store any leftover canapes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the canapes on a baking sheet and bake at 350°F for 5-7 minutes, until warmed through.
Presentation ideas:
Arrange the canapes on a platter and garnish with additional dill or lemon wedges.
Garnishes:
Fresh dill, capers, chopped red onion, lemon wedges
Pairings:
Champagne or sparkling wine
Suggested side dishes:
Mixed greens salad, roasted vegetables
Troubleshooting advice:
If the cream cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure the salmon is fully cooked and has been properly stored before using.
Food history:
Canapes originated in France in the 18th century and were traditionally served as a pre-dinner snack.
Flavor profiles:
Salty, creamy, tangy, and fresh
Serving suggestions:
Serve as an appetizer at a cocktail party or as a light lunch.
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