Smoked Salmon Canapés
 
Yield: 12 canapés • Preparation: 10 minutes
Ingredients
  • 12 (2-x-1-inch) thin slices smoked salmon
  • 12 (3-x-1½-inch) slices pumpernickel bread
  • ¼ cup spreadable cream cheese
  • Garnish: 12 fried caper berries*
Instructions
  1. Roll salmon slices into rosettes, and place on end of bread slices. Set aside.
  2. Divide cream cheese into 12 portions, and shape into ovals. Place on bread next to salmon.
  3. Garnish each canapé with a fried caper berry, if desired.
  4. To fry caper berries, add 1 inch canola oil to a saucepan. Heat over medium heat to 350°. Rinse caper berries in water, and pat dry. Fry caper berries in hot oil until berries open like flowers. Remove with a slotted spoon, and drain on paper towels.
Notes
*To fry caper berries, add 1 inch canola oil to a saucepan. Heat over medium heat to 350°. Rinse caper berries in water, and pat dry. Fry caper berries in hot oil until berries open like flowers. Remove with a slotted spoon, and drain on paper towels.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoked-salmon-canapes-recipe/