Herbed cheese, watercress, chopped capers, and smoked salmon served on delicious pumpernickel bread creates Smoked Salmon & Boursin Canapés. Smoked Salmon & Boursin Canapés pictured with Irish Butter & Radish Canapés and Ham & Irish Cheddar Tea Sandwiches.
Smoked Salmon & Boursin Canapés
Serves: 8
Ingredients
- 1 (5.2-ounce) package garlic and herbs cheese*
- 1 tablespoon finely chopped watercress
- 1 teaspoon finely chopped capers
- 4 slices pumpernickel bread, frozen
- 4 ounces smoked salmon
- Garnish: watercress and capers
Instructions
- In a small bowl, stir together cheese, watercress, and capers.
- Using a 2¼-inch round cutter, cut 8 rounds from frozen bread slices and 8 rounds from salmon slices.
- Spread ½ tablespoon cheese mixture each onto bread rounds. Top each with a salmon round, pressing evenly, if needed, to smooth cheese mixture underneath.
- Let bread thaw for 5 to 10 minutes before serving, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
- Just before serving, garnish with watercress and capers, if desired.
Notes
*We used Boursin.
To give cheese mixture layer a clean edge, canapés can be assembled individually inside cutter, cleaning cutter after each use.
To give cheese mixture layer a clean edge, canapés can be assembled individually inside cutter, cleaning cutter after each use.
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