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.
Smoked salmon and cream cheese canapés printed from https://casaveneracion.com/salmon-and-cream-cheese-canapes/ for personal use only. Not for republication nor distribution.