These Smoked Salmon–Cucumber Canapés are a delightful teatime treat.
Smoked Salmon–Cucumber Canapés
Makes 12
Ingredients
- ¼ cup crème fraîche
- 1 teaspoon prepared horseradish
- 1 teaspoon finely chopped mint
- 6 thin slices white sandwich bread, frozen
- 1½ English cucumbers
- 6 slices cold smoked salmon
Instructions
- In a small bowl, whisk together crème fraîche, horseradish, and mint until mixture thickens.
- Using a 3-inch square cutter, cut 6 shapes from frozen bread slices, discarding scraps. Return bread squares to freezer.
- Using a mandoline, cut 12 paper-thin slices from cucumber lengths. Place on paper towels to let dry.
- Using a sharp knife, cut 18 (3x½-inch) rectangles from smoked salmon slices, discarding scraps.
- Spread an even layer of crème fraîche mixture onto frozen bread squares. Lay 2 slices cucumber side-by-side on crème fraîche side of each bread square, trimming cucumber to fit bread. Lay 3 smoked salmon rectangles over cucumber, with space between to show cucumber.
- Using a sharp knife in a down-ward motion, cut canapé in half diagonally. Cover with damp paper towels, place in a covered container, and refrigerate until bread thaws and is ready to serve, up to an hour.
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