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Smoked Salmon and Caviar Cucumber Canapes Recipe

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Caviar and smoked salmon find the perfect vehicle (pun intended!) in English cucumbers, for perfect bite-sized hors d'oeuvres that keep things simple yet sophisticated.

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Cook Time:
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Yield: 24 canapés

Smoked Salmon and Caviar Cucumber Canapes Recipe

  • 1/2 lb. Balyk Cut Smoked Salmon
  • 2 English Cucumbers (seedless cucumbers)
  • 4 oz. Hackleback or Bowfin caviar
  • 1/4 cup crème fraiche
  • Fresh dill for garnish

  1. Clean and wash the cucumbers, cut off the ends at a 45 degree angle, and then make ¼-inch thick cucumber slices, each at a 45 degree angle. Make 24 pieces.
  2. Cut the Balyk Cut Smoked Salmon into ¼ inch thick strips, making 24 pieces.
  3. Place a strip of smoked salmon on top of the cucumber slices, then place ½ teaspoon of crème fraiche next to each smoked salmon slice. On top of the smoked salmon and crème fraiche place approximately ¼ teaspoon of caviar (do not use any metal instruments with caviar, it affects the taste – use mother of pearl or ceramic utensils). Garnish with a sprig of dill.

Recipes by Ingredient: Caviar Recipes, Smoked Salmon Recipes
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Thanksgiving Recipes, Holiday Recipes, Valentine's Day Recipes, Labor Day and 4th of July Recipes
Recipes by Cuisine: American Recipes
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