Smoked Salmon Canapes

Do not let the word Canapé scare you! It is a fancy French word that means a small piece of bread or pastry (in this case, a cuke) topped with something savory served at a party or reception. I went Keto and replaced the bread or pastry with a cucumber slice. If you are looking for something easy and transportable to take or serve at a party, give these a try.

The ingredients are fresh, simple, and easy to find in the grocery store. I like to use the English Cucumber when preparing canapes or a crudite platter. This cucumber variety is sweeter and has fewer seeds than the average cuke. They are found in the market's produce section and are usually wrapped individually in cellophane and sold. While you are in this section of the grocery store, grab some fresh dill.

Smoked Salmon is an acquired taste for many. Its unique flavor is smokey and salty, with a hint of the sea wrapped in one. It can be found in the refrigerated section of the seafood department in the grocery store. It is usually next to the fish dips, imitation crab, and pre-packaged shrimp. Grab a package that looks thinly sliced. They may have packs that look like a chunk of salmon filet, which may be a little harder to work with.

Cream cheese! Who doesn't love cream cheese? What a pairing...... cucumber, dill salmon, and cream cheese. It screams Sunday Brunch all in one! Someone grab the bagels, onions and capers, and we are all set.

Now that you have found all of your ingredients for this showstopper of a recipe let me tell you how to assemble it.


1 English Cucumber - washed and peeled (a fancy trick - peel every other section, leaving skin on for effect when slicing)

1 brick cream cheese

1 package of smoked salmon

1 buch fresh dill

2 tbsp half and half

  1. Wash and peel cuke and slice in to thing wheels as pictured above.
  2. In a small bowl allow cream cheese to soften at room temp
  3. While cream cheese is softening, wash and chop 1/4 cup fresh dill until very fine. Leave some sprigs for garnish.
  4. Add dill and half and half to cream cheese and mix until combined with an electric mixer on low speed.
  5. Remove salmon from package and seperate in to little thin pieces.
  6. On a platter arrange cucumber slices
  7. If you want to get fancy and feel okay using a pastry bag go for it. Fill bag with cream cheese mixture fitted with a #30 star tip. This tip has a wider opening to insure all the dill and cream cheese come out when piping and do not clog up the tip. Pipe some cream cheese swirls on the top of the cuke and continue until all are covered. If you do not have a pastry bag you can simply use a teaspoon and drop a dollop of cream cheese mixture on each.
  8. Top with a piece of smoked salmon and a sprig of dill and BOOM - you can a Smoked Salmon and Cream Cheese Canape to serve!