Smoked salmon and cream cheese is such a fresh and delicious combination and layered on top of crostini with some cucumber and asparagus it makes the perfect bite-sized party food to really impress your guests. These smoked salmon canapes can be assembled in minutes, they are easy to adapt and can be made ahead of time too.
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Christmas time is all about the party food, and I actually prefer little bites of lots of different things, rather than a main meal.
Just 6 ingredients is all you need to make these salmon canapés, but they are also easy to adapt with other vegetables and crackers.
This is a great make-ahead smoked salmon starter, which is why it's our go-to at Christmas time as it's zero effort, but maximum WOW!
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Crostini - Canapés traditionally have some kind of pastry or bread base, and we went with a crostini as they are nice and crispy, which makes them a sturdy base. You could use our Bagel Crisps or Melba Toast as a base too.
- Cream cheese - We used a plain cream cheese for these, but you could use a flavoured one like garlic and herb to add some extra flavour.
- Cucumber - We used a full sized English cucumber and sliced it and then cut the slices in half, so they fit on. However, you could use mini cucumbers which would look nice.
- Smoked salmon - We used cold smoked salmon (lox), rather than cured salmon, but that would work too. Try to buy the best quality you can, as it really does make a difference. However, if you are on a budget, then smoked salmon trimmings would work too. You could also use a grilled and flaked salmon fillet instead if you prefer. Canned salmon would also work.
- Asparagus - An easy way to add a pop of colour and make these extra nutritious too. Save some time and cook these in advance so you can assemble everything before your guests arrive.
- Dill - This adds some lovely freshness to the canapés. You could use other fresh herbs like chives instead if you prefer.
Variations
You can swap the base of any kind of cracker and if your guests don't like smoked salmon, then you could make some with tuna and ham too.
Instead of asparagus, you could top the canapés with capers.
How To Make Smoked Salmon Canapés
- Step 1: Cook the asparagus spears for 3-5 minutes until tender, but not floppy.
- Step 2: Spread the crostini with the cream cheese then add the cucumber slices.
- Step 3: Top that with a thin piece of salmon.
- Step 4: Top each canapé with an asparagus tip and then garnish with a small sprig of fresh dill.
Other Make Ahead Christmas Starters
Dannii's Top Tips
- Make sure that whatever you are serving the salmon and cheese on is sturdy, as these are meant to be eaten as finger food. Try not to load them up too much so all the toppings don't fall off.
- If you are cooking the asparagus in advance, make sure to put it in an ice bath after it is cooked. This will stop it from continuing to cook (and going mushy) and it will also keep the vibrant green colour.
- Keep the smoked salmon in the fridge until you are ready to start layering everything, so it keeps fresh.
Frequently Asked Questions
Yes, you can make these up to a couple of hours in advance, so it's a great way to get ahead at Christmas time.
If you serve these on a gluten free cracker, and make sure that there is no cross contamination, then these can be a delicious gluten free party option. Just make sure to check all the ingredients first if you are serving these to gluten free guests.
More Party Food Recipes
If you've tried these smoked salmon and cream cheese canapés, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Smoked Salmon Canapes
Ingredients
- 12 Crostini
- 100 g (0.5 cups) Garlic and herb cream cheese
- 0.25 Cucumber - halved then sliced
- 60 g (2 oz) Smoked salmon
- 70 g (2.5 oz) Asparagus tips
- 4 tablespoon Fresh dill
Instructions
- Cook 70 g Asparagus tips in boiling water for 3-5 minutes until tender, but not floppy.
- Spread 12 Crostini with 100 g Garlic and herb cream cheese then add a slice of 0.25 Cucumber to each. Top each one with a thin slice 60 g Smoked salmon.
- Top each canape with an asparagus tip and then add a small sprig of the 4 tablespoon Fresh dill.
Recipe Tips
- Make sure that whatever you are serving the salmon and cheese on is sturdy, as these are meant to be eaten as finger food. Try not to load them up too much so all the toppings don't fall off.
- If you are cooking the asparagus in advance, make sure to put it in an ice bath after it is cooked. This will stop it from continuing to cook (and going mushy) and it will also keep the vibrant green colour.
- Keep the smoked salmon in the fridge until you are ready to start layering everything, so it keeps fresh.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Amy says
These look so yummy, perfect for a Christmas party!
Andrea says
Being a huge fan of smoked salmon, these canapes are calling my name! I could eat the whole plateful in one sitting.
Irina says
Love the effortless making of such a beautiful and delicious appetizer! Anything with smoked salmon is unbeatable! :)
Gus says
What I love about this recipe is that it comes out perfectly every time. It just delivers! I love it!
Tavo says
I loved adding the asparagus to the salmon canapes! It gave them that extra something... so good!
Jacqueline Meldrum says
Perfect for Christnas or New Year and so easy too
Gina says
What a delicious little bite! Will be making these for holiday parties to come!
Michelle says
This is the perfect holiday appetizer!
Toni says
This is really good! Everyone at my house enjoyed this!