Smoked Salmon Canapés
Prep Time:
10 mins.
Yield:
3 dozen canapés
Make an easy salmon mousse with help from Blue Plate Mayonnaise – That’s the good stuff! Season it with lemon juice and pickled capers, roll it up in cucumber strips and top with salty caviar. At least one type of caviar can be found in most major supermarkets, and salmon roe could also be substituted.
Ingredients
- 8 ounces smoked salmon
- 4 ounces cream cheese
- 1/3 cup Blue Plate® Mayonnaise
- 2 teaspoons fresh lemon juice
- 2 teaspoons finely diced red onion + extra for garnish
- Zest from 1 lemon, about 1 teaspoon
- 1 1/2 teaspoons capers
- Salt and pepper, to taste
- 1 English cucumber
- Dill, for garnish
- Caviar, for garnish
Directions
- Make Salmon Mousse: Combine the smoked salmon, cream cheese, mayonnaise, lemon juice, 2 teaspoons red onion, lemon zest and capers in the bowl of a food processor and process until smooth. Season with salt and pepper, if desired.
- Transfer the salmon mousse to a pastry bag fitted with a plain tip.
- Using a peeler or mandolin, slice the cucumbers lengthwise to 1/8 inch in thickness. Line a cookie sheet with a double layer of paper towels and lay cucumber slices side by side on the sheet to dry; set aside.
- Spread 2 to 3 teaspoons of the salmon mousse on a dry cucumber slice. Starting on 1 end of the slice, gently roll up into a roulade. Place on a platter vertically and garnish with caviar and dill sprigs. Cover and refrigerate. Serve chilled.
