This recipe is perfect if you are looking for gourmet appetizers or canapés. You can use melba toast, crackers, bread, or regular toast for making these. You could even use blinis. The cucumber sauce is similar to tzatziki but is a bit thicker because of the crème fraiche. If you make tzatziki the traditional way, it makes a nice accompaniment to gyros or lamb burgers but in this recipe you need something a bit thicker so it stays in place on the canapés. The cucumber sauce decorates the toast and then you put a slice of cucumber on top, followed by smoked salmon. The salmon is dipping in chopped dill along one edge so you get a nice visual effect on it.
This cold salmon with cucumber sauce appetizer features a lot of delicate flavors. The cayenne livens up the taste slightly. Salmon has its own unique flavor but it is still subtle enough to team well with other ingredients without overpowering them. These little canapés are satisfying and delicious without being too heavy or rich. They are also fairly quick to make because there is no cooking involved with this cold salmon with cucumber sauce recipe.
Because canapés are supposed to be finger food, make them small enough for people to be able to pick them up easily and eat them in one bite (or perhaps two bites). You can use melba toast, bread, crackers or anything else you want for these – nothing too thin, delicate, or floppy though. If you must use bread, toast it first, else the canapés will be too fragile to pick up without making a mess.
- 12 oz good quality smoked salmon
- ⅓ finely chopped bunch of dill weed
- ¼ cup plain yogurt
- ½ cup crème fraiche
- 1 crushed garlic clove
- ¼ peeled, grated and drained cucumber
- 12 diagonal slices cucumber
- ⅛ cayenne pepper
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- 12 pieces melba toast or bread, to serve
- Stir the yogurt, crème fraiche, garlic, cucumber, cayenne pepper, and lemon juice together. Season to taste with salt and black pepper.
- Top the melba toast or bread slices with the cucumber sauce, then add a slice of cucumber to each one.
- Cut the smoked salmon into slices. Dip one edge of each salmon slice into the dill weed, then fold it the salmon slice in half and use it to top the canapés.
- Serve immediately.
As the picture shows, these little salmon morsels look really attractive. Something as simple as dipping one edge of your smoked salmon into finely chopped dill weed gives it a gourmet look and a nice finish. These cold salmon with cucumber sauce appetizers are perfect for a dinner party or buffet and they would also make a nice late afternoon snack. Smoked salmon is a delicacy and you do not need much to make these little morsels, just a few thin slices. The cucumber slices look good and the cucumber sauce is creamy and mouthwatering.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81337 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26710 Views)
- Chili Soy Sauce Steamed Fish (22334 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21080 Views)
- Fish and Chips (20205 Views)
- Simple Cold Crab Salad (17529 Views)
- Sensational Salmon with Cucumber Dill Sauce (17454 Views)