Smoked Salmon Canapés

Name: Smoked Salmon Canapés
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 30
Ingredients: 100 g smoked salmon (for the filling); 100 g smoked salmon (to garnish); 115 g cream cheese (softened (use block cream cheese, not spreadable)); 240 g sour cream (about 1 cup); 1 ½ tbsp chives (finely chopped); 2 tbsp dill (chopped); 1 ¼ tbsp whole grain mustard or dijon mustard; 2 tsp lemon zest (from 1 lemon); 1 tbsp lemon juice (or more to taste); salt (to taste); black pepper (to taste); 30 mini phyllo tart shells (see recipe notes for other alternatives); Capers (to garnish)

Prep 1 hr Cook 20 min Serves 30 Source

Ingredients

100 g smoked salmon (for the filling)
100 g smoked salmon (to garnish)
115 g cream cheese (softened (use block cream cheese, not spreadable))
240 g sour cream (about 1 cup)
1 ½ tbsp chives (finely chopped)
2 tbsp dill (chopped)
1 ¼ tbsp whole grain mustard or dijon mustard
2 tsp lemon zest (from 1 lemon)
1 tbsp lemon juice (or more to taste)
salt (to taste)
black pepper (to taste)
30 mini phyllo tart shells (see recipe notes for other alternatives)
Capers (to garnish)

Steps

1
Finely chop the salmon for the filling. I chop the salmon with a knife, but you can use a small food processor too. But make sure not to turn the salmon into a puree.
2
Chop and prepare the other ingredients and make sure the cream cheese is at room temperature.
3
In a bowl, place the cream cheese, finely chopped salmon, chives, dill, mustard, and lemon zest. Use a spatula to mix all the ingredients together. The mixture should be dense and spreadable.
4
Add the lemon juice, and salt, and pepper to taste and mix it all in well.
5
Add about ⅓ of the sour cream and mix it into the cream cheese mix. Then add the remaining sour cream and fold it in to combine.
6
Once the filling is well mixed, cover and keep it in the fridge to chill. If you’re piping the filling into cases, transfer the mixture into a piping bag (without cutting a hole) and twist the bag to close and keep the filling in the fridge.
7
Make the phyllo cases. You can make homemade phyllo tart shells as I have here, or buy from the store. You can also use puff pastry vol-au-vents or even choux pastry cases. Check recipe notes below for more easy options.
8
Cut a hole in the piping bag that's about ½ - ¾ inch wide. Alternatively, you can use a small spoon to spoon the filling into the cases, OR use a small cookie scoop.
9
Add about 15 g of the filling per canape (which is about 1 tbsp).
10
Top each canape with a piece of smoked salmon (if using), and 2 - 3 pieces of capers or sliced cornichon or pickle, and serve.