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Smoked Salmon Canapés

Smoked salmon canapés pair crisp, golden baguette toast with a smooth dill and lemon cream cheese spread. Capers and finely chopped red onion add a bright, savory finish to each bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the toast
  • 1 baguette (12 oz) baguette cut into 24 1/2-inch slices
  • 2 tbsp olive oil
For the spread
  • 1 block (8 oz) cream cheese softened
  • 2 tbsp sour cream
  • 2 tbsp fresh dill finely chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 0.25 tsp black pepper
For the topping
  • 8 oz smoked salmon cut into 24 pieces
  • 2 tbsp capers drained
  • 0.25 cup red onion finely chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Make the toast
  1. Heat the oven to 400°F.
  2. Arrange the baguette slices on a rimmed baking sheet.
  3. Brush both sides with olive oil.
  4. Bake for 8 to 10 minutes, turning once, until crisp and golden.
  5. Cool completely.
Make the spread
  1. Stir the cream cheese, sour cream, dill, lemon zest, lemon juice, and black pepper together in a bowl until smooth.
Assemble the canapés
  1. Spread each cooled toast with the cream cheese mixture.
  2. Top with smoked salmon, capers, and red onion.

Notes

For the smoothest spread, use softened cream cheese. Refrigerate assembled canapés in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free cream cheese and sour cream.