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Smoked Salmon Canapés

Prep Time:

10 mins.


3 dozen canapés

Freshly prepared salmon mousse, seasoned with lemon juice and the tart flavor of pickled capers, is rolled up in cucumber strips and complemented with a salty caviar topping. At least one type of caviar can be found in most major supermarkets, and salmon roe could also be substituted.


  • 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


  1. 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.
  2. Transfer salmon mousse to a pastry bag fitted with a plain tip.
  3. 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.
  4. Spread 2 to 3 teaspoons of 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.