Canapes with smoked salmon
12 servings
20 minutes
Canapé with smoked salmon is a refined combination of soft white bread, butter, and exquisite smoked salmon, complemented by the refreshing tang of lemon juice. This recipe belongs to the author's cuisine, allowing for experimentation with flavors and presentation. Canapés draw inspiration from classic French appetizers where the simplicity of ingredients highlights the rich and intense flavor of the dish. Crispy bread infused with the aroma of butter creates the perfect base for soft, melting slices of fish. These miniature snacks are ideal for both festive tables and light aperitifs, pairing beautifully with a glass of white wine or champagne. The taste is refined with a slight smoky note that harmonizes with the creaminess of butter and the refreshing acidity of lemon.
1
Cut each slice of bread into pieces about 4x4 cm and toast them in the toaster. Slice the fish into thin strips.
- White bread: 5 piece
- Smoked salmon: 200 g
2
Spread butter on the bread and place the fish. You can drizzle the canapés with lemon juice.
- White bread: 5 piece
- Butter: 50 g
- Smoked salmon: 200 g
- Lemon: 1 piece
