Thinking of easy but delicious canapés for a New Year's Eve party? Try spreading this filling made with smoked salmon and cream cheese on crackers.

Smoked salmon and cream cheese canapés

This recipe is an updated version of the one originally published in December of 2008.
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Author Connie Veneracion


  • 400 grams smoked salmon
  • 250 grams cream cheese softened to room temperature
  • 1/4 cup scallions finely sliced
  • 1/4 cup celery chopped
  • 1 roasted bell pepper chopped
  • 2 heaping tablespoons mayonnaise
  • 1 to 2 teaspoons lime juice or lemon juice
  • salt to taste
  • freshly cracked black pepper to taste


  • 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.