Salmon hors d’oeuvres

Salmon hors d’oeuvres

By
From
Under the Walnut Tree
Makes
32
Photographer
Fanny Bergenström

Canapés with smoked salmon, cream cheese and horseradish or wasabi.

Ingredients

Quantity Ingredient
200g philadelphia cream cheese, at room temperature
1 tablespoon fresh lemon juice
2 tablespoons horseradish, grated
or 1-2 teaspoons wasabi paste
8 slices toast or danish rye
200g smoked salmon, in thin slices
butter, for the bread
lemon wedges, for garnish
sprigs fresh dill, for garnish

Method

  1. Combine cream cheese with the lemon juice and horseradish. Butter the toast and place the salmon on top. Trim the edges, then cut each slice into 4 pieces. Top with the horseradish cheese (easiest if piped) and garnish with dill sprigs and lemon wedges.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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