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Smoked Salmon and Caper Canapes

Smoked salmon and caper canapés

Published on December 24, 2014 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 18
    • 18

Smoked salmon and caper canapés

The pumpernickel base for this smoked salmon and caper canapé really enhances the flavours of the smoked salmon and the saltiness of the capers.

 

Smoked Salmon and Caper Canapes

Smoked salmon and caper canapés<br><b>Did you know?</b> Pumpernickel is a traditional Westphalian whole grain bread made from rye flour and coarse rye meal. The bread is first baked then steamed allowing the ingredients to caramelise, giving the bread it’s dark brown colour and its lightly sweet aroma and taste.

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Recipe Rating

  • (4.7 /5)
  • 3 ratings

Ingredients

  • 1 x 95g can Safcol Premium Smoked Salmon, drained
  • 1 tablespoon baby capers
  • 3 tablespoons light sour cream
  • 1 heaped teaspoon horseradish cream
  • ½ small red onion, peeled and sliced wafer thin
  • 3 slices pumpernickel wholegrain rye bread, thinly sliced
  • sea salt and freshly ground black pepper

  • to serve
  • dill fonds

Instructions

  1. In a small bowl, mix the sour cream and horseradish cream, season to taste.
  2. Cut each slice of the pumpernickel bread into small bite sized squares (Approx. 4 cm squares). Top each bread square with a small dollop of the sour cream and horseradish mix and a flake or two of Safcol Smoked Salmon. Add a little very finely sliced red onion and a couple of baby capers. Place on you serving plate and finish with a grind of black pepper and a few sprigs of dill. Serve immediately.
  3. <br><b>TIP</b>A fresh wholegrain bread instead of the pumpernickel wholegrain rye bread, would work just as well with this recipe.

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