Print

Smoked Salmon Canapés

A cold smoked salmon canape.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Canapés on bagel crisps with smoked salmon, cream cheese spread, capers, onions, and everything bagel seasoning. They’re perfect for cocktail parties, brunch, and fancy dinners!

Ingredients

Units Scale

For the cream cheese

  • 8 ounces cream cheese softened to room temperature.
  • 2 tablespoons heavy cream or sour cream
  • 1/4 cup chopped green onions, green parts only

Other canapé ingredients

  • 1 6–ounce bag of bagel chips
  • 4 ounces cold smoked salmon (lox)
  • 1/2 of a red onion
  • 1/4 cup capers, drained
  • 1 tablespoon everything bagel seasoning

Instructions

  1. Make the cream cheese spread: Use a hand mixer to whip the cream cheese and heavy cream together until smooth and fluffy. Fold in the green onions with a spatula or wooden spoon.
  2. Slice the onion: Cut the onion half into quarters and thinly slice them (see the photo instructions in the recipe post). 
  3. Assemble the canapés: Spread cream cheese on each of the bagel crisps. Next, add a small piece of smoked salmon to each canapé. Roll the salmon loosely for a pretty presentation. Then add a few pieces of red onion and a few capers. Last, sprinkle them with everything bagel seasoning.
  4. Serve the canapés on a platter or salver tray with small appetizer plates.

Notes

Variations

  • Make Smoked Salmon Crostini: Use homemade crostini as the canapé base instead of the bagel crisp.
  • Use cucumber slices as the base: Replace the bagel crackers with ¼ inch slices of cucumber. This will make the smoked salmon canapés gluten-free, grain-free, and low-carb.
  • Add more veggies: Small, thin slices of cucumber and tomato are excellent additions to these canapés.

Nutrition

Find it online: https://mandiofthemountains.com/smoked-salmon-canapes/