Ingredients
Bread Base
- 2 – 3 pieces thin-sliced rye bread
Spread
- 4 ounces (113 g) cream cheese, at room temperature
- 3 tablespoons minced red onion, divided
- 1 tablespoon minced fresh dill, plus additional dill sprigs for garnish
- 2 – 3 teaspoons fresh lemon juice
- Salt and pepper, to taste
Topping
- 4 ounces (113 g) smoked salmon
Instructions
- Prepare the bread: Use thinly sliced rye bread as the base for your canapés. If needed, trim crusts for a neater appearance. Place the pieces on a serving tray.
- Mix the cream cheese spread: In a bowl, combine the cream cheese, 2 tablespoons of the minced red onion, minced fresh dill, lemon juice, salt, and pepper. Mix thoroughly until smooth and creamy.
- Assemble the canapés: Spread a generous layer of the cream cheese mixture over each piece of rye bread. Ensure an even coating to balance the flavors.
- Add the smoked salmon: Place thin slices of smoked salmon on top of the cream cheese spread evenly on each canapé.
- Finish with garnish: Sprinkle the remaining minced red onion over the salmon, and garnish with additional fresh dill sprigs for a fresh, aromatic touch.
- Serve: Arrange the canapés on a platter and serve immediately, or cover and refrigerate for up to 1 hour before serving to keep fresh.
Notes
- Use fresh rye bread thinly sliced for best texture and flavor.
- The cream cheese should be softened to room temperature to blend easily with other ingredients.
- You can adjust the quantity of lemon juice and dill to your taste preference.
- Canapés are best served fresh but can be refrigerated for a short period of time before serving.
- For extra crunch, lightly toast the rye bread before spreading the cream cheese mixture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
