After nine years, my smoked salmon and cream cheese canapés recipe gets an update and new photos. Yes, the recipe has been tweaked to include more vegetables, more smoked salmon and less cream cheese. And, instead of adding cream to thin the mixture to make it easier to blend, I used mayonnaise.
Thinking of easy to prepare but delicious and memorable canapés for a cocktail party on New Year’s Eve? Try spreading this filling made with smoked salmon and cream cheese on crackers. Or use it as a sandwich filling, cut up the sandwiches and serve as mini sandwiches.
I love smoked salmon. So when I saw three different versions of this filling — in a cookbook, in a TV food show and in a website — I figured it must be a sign that I should try and make my own version.
It’s really quite simple. Roast, skin and chop a bell pepper. Put it in a mixing bowl. Add a block of softened cream cheese, chopped smoked salmon, chopped scallions and celery, freshly cracked black pepper, a bit of salt and some lime juice.
Mix everything together until the mass has a uniform appearance.
Spoon (or pipe) on crackers, sprinkle with greens (I used celery leaves) and serve!
The result was so good that even my daughters who were not particularly fond of smoked salmon nine years ago were snubbing the ham and cold meat in the fridge when they made sandwiches. Instead, they reached for the container with the smoked salmon and cream cheese filling. And that was the old recipe! This one has a lot more flavor to savor.
So, even if you’re not throwing a cocktail party, you might still want to try and make these delectable smoked salmon and cream cheese canapés to enjoy while watching a movie at home. Or spread the smoked salmon and cream cheese filling on bread and enjoy a delicious sandwich.
This recipe is an updated version of the one originally published in December of 2008.
Chop the smoked salmon. How fine or how rough the chop should be depends on what texture you're aiming for. For an ultra smooth mixture, chop finely. If you want bits of salmon to be visible, keep the pieces larger.
Put the salmon, cream cheese, scallions, celery and bell pepper in a mixing bowl. Mix until of uniform consistency.
Add the mayonnaise and stir until the mixture feels a little lighter.
Start adding the seasonings. Remember that not all cream cheeses are created equal. Some are more tangy and salty than others. So, season accordingly. If you need more or less than the amounts specified above, go with what your taste buds tell you.
Now that you have you smoked salmon and cream cheese spread, scoop with a teaspoon and drop on crackers. Or use a piping bag for a cleaner look. Optionally, sprinkle with finely sliced or chopped greens (cilantro, parsley, scallions or celery leaves) before serving.
If you're not going to use all the smoked salmon and cream cheese at once, keep the mixture in the fridge in a tightly covered container. Use within a day or two.