Smoked salmon has long been a favoured item on holiday menus in Europe and North America, probably because it’s as pretty as it is delicious and it can be served as simply or as fancy as you like. For these canapés, use festive cookie cutters to create decoratively shaped pumpernickel bread bases, and be sure to add a flavourful flourish like balsamic pearls or capers on top.
- 1 loaf pumpernickel bread, thinly sliced
- 150 gram package smoked salmon
- ½ cup (125 mL) crème fraiche or sour cream
- Fresh dill
- Balsamic pearls (available in Ottawa at Jacobsons Gourmet Concepts)
- Cut the bread into shapes using seasonal cookie cutters and place on a serving platter.
- Tear smoked salmon into bite-sized pieces with your fingers and place 2–3 on each bread piece.
- Top with a small dollop of crème fraiche or sour cream and a few small sprigs of dill.
- Place a balsamic pearl on top of each canape and serve immediately or refrigerate for up to one hour.
Makes approximately 2 dozen canapés.