Portions: 12 pieces
Feast your eyes on this fancy little smoked salmon appetizer! It's got the best of both worlds: a taste of the wild, with succulent smoked salmon, and a dash of refined creamy, dreamy homemade avocado mayo. Your guests will flip their fins over this easy smoked salmon and avocado mayo canape that brings together two fan favorites.
Avocado and smoked salmon appetizers.
Why I ❤️ it
This smoked salmon and avocado mayo canape it's a lot like our family and combines foods from two opposite points of the planet. But I think that avocado and salmon go great together, and these easy salmon appetizers are proof.
Nordic fish are some of my favorite things; they are like the pork of the ocean: fatty, rich, and strong flavors. This quick party treat combines two of my favorite foods: salmon and avocado. So go ahead, impress your friends and treat them to this tasty little treat!
Smoked salmon appetizer recipe
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- 12 slices of bread or crackers of your choice, (see notes)
- 4 tablespoons olive oil
- 1 cup vegan avocado mayonnaise (my recipe)
- 1 cup of mild small green leaves, (baby arugula, curly lettuce, watercress, or similar)
- 12 slices of smoked salmon
- 1 tablespoon of caper berries
- 12 small sprigs of fresh dill
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Toasting bread
Brush bread on both sides with olive oil and place on a baking sheet. Broil until slightly brown.
Cool down the bread to room temperature.
Step 2: Assembling
Spread a tablespoon of avocado mayo on each. Top with leaves, then with salmon. Garnish with capers and dill.
Step 3: Serving
This is best served immediately after preparing.
If you want to serve at a later time, toast the bread beforehand, and assemble it right before it's time to serve.
- For a stronger dill taste (I am a fan!), sprinkle the mayo with some extra minced dill.
You can also garnish it with lemon wedges, or add some pomegranate seeds to it for extra fanciness.
You can add some cucumber slices instead of leaves. It's best to cut the cucumber with a mandolin, so you have very thin slices.
You can also top with some thinly sliced red onion, which you'd let sit in a couple of tablespoons of vinegar for 10 minutes and drain before serving (the vinegar cuts some of the oniony flavors).
If you don't have dill, it's not your favorite of herbs, some minced parsley (curly or flat) works great too.
Some toasted baguette slices make some great salmon crostini. Make the slices very thin, so they get crispy when toasted. You can practically use any bread that can be toasted or flatbread crackers.
If you don't like avocado, substitute cream cheese for avocado mayo.
Looking for more smoked salmon ideas? Also, check out these easy smoked salmon rolls canapes.
Calories: 142kcal - Carbohydrates: 14g - Protein: 7g - Fat: 7g - Saturated Fat: 1g - Cholesterol: 5mg - Sodium: 322mg - Potassium: 99mg - Fiber: 1g - Sugar: 2g - Vitamin A: 135IU - Vitamin C: 1.1mg - Calcium: 46mg - Iron: 1.3mg
What does smoked salmon pair well with?
I love pairing smoked salmon dishes with a dry white wine. Some good choices are Sauvignon blanc, Chablis, Chardonnay, or Riesling.
This is just a printer-friendly summary; some useful details are found in the recipe above.
Avocado and Smoked Salmon Canape Appetizer Recipe
- 12 slices bread of your choice , (rustic bread works very well)
- 4 tablespoons olive oil
- 1 cup vegan avocado mayonnaise (our recipe)
- 1 cup mild green leaves , (baby arugula, curly lettuce, watercress or similar)
- 12 slices smoked salmon
- 1 tablespoon caper berries
- 12 small sprigs of dill
- Brush bread on both sides with olive oil and place on a baking sheet. Broil until slightly brown.Cool down bread to room temperature.
- Spread a tablespoon of avocado mayo on each. Top with leaves, then with salmon. Garnish with capers and dill.
- This is best served immediately after preparing.If you want to serve at a later time, toast the bread beforehand, and assemble right before it's time to serve.
Originally published on Mar 13, 2013