Slightly spicy radish slices complement a caper-infused cream cheese filling, topped with smoked salmon and watercress, for an eye-catching canapé. Pictured with our Roast Beef & Golden Beet Tea Sandwiches.
Smoked Salmon & Radish Canapés
Serves: 12
Ingredients
- 12 medium radishes
- 2 ounces cream cheese, softened
- ¼ cup crème fraîche
- 1 teaspoon fresh lemon zest
- ½ teaspoon very finely chopped fresh chives
- ½ teaspoon very finely chopped capers
- 1⁄16 teaspoon ground black pepper
- 12 almond crackers*
- 12 small pieces smoked salmon
- 12 sprigs watercress
- Garnish: chopped fresh chives
Instructions
- Using a very sharp knife, cut 12 (½-inch-thick) crosswise slices from radishes. Using a mini melon baller, scoop out a well from wider side of each radish slice, leaving bottom intact, if possible.
- In a small bowl, stir together cream cheese, crème fraîche, lemon zest, chives, capers, and pepper until combined and smooth. Cover and refrigerate for several hours or up to a day for flavors to meld.
- Transfer cream cheese mixture to a piping bag fitted with a large open-star tip (Wilton #1M). Holding piping bag perpendicular to cracker, pipe a dollop of cream cheese mixture onto each cracker. Top each with a radish slice, well side up. Pipe a small dollop of cream cheese mixture into each well. Place a smoked salmon piece and a watercress sprig in each.
- Garnish with chopped chives, if desired. Serve immediately.
Notes
*We used Blue Diamond Almond Nut Thins.
Make-Ahead Tip: Radish slices can be prepared a day in advance, placed in a resealable plastic bag, and refrigerated until needed.
Make-Ahead Tip: Radish slices can be prepared a day in advance, placed in a resealable plastic bag, and refrigerated until needed.
