Smoked Salmon Canapés with Lemon, Horseradish and Dill

Smoked Salmon Canapes

Sometimes a classic canapé is exactly the right thing to serve with drinks—light and elegant and yummy enough to get the party started deliciously. Shannon Wheeler, who helped me so ably with this book, developed these pretty hors d’oeuvres using our local wild Oregon salmon, of course. We prefer using hot-smoked salmon, which crumbles well and has a more pronounced smoky flavor than a cold-smoked, lox-style salmon, but you could use lox in a pinch as long as you chop it fine.–Martha Holmberg

LC Puff Pastry In Our Pantry Note

We’ve pretty much always got rich, buttery puff pastry in our pantry, or rather, our freezer. It keeps well, is eminently easy to work with, and is versatile beyond belief in terms of its potential uses. Not to mention we consider the way it puffs into a thousand (or so) layers in the oven just incredible. Consider it a godsend for all manner of uses both savory and sweet.

Smoked Salmon Canapés

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • Makes 25 canapés
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  • 4 ounces hot-smoked salmon, skin removed
  • 1 cup crème fraîche
  • 2 1/2 tablespoons prepared horseradish (from a jar), plus more to taste
  • 1 tablespoon finely chopped dill leaves, plus 25 tiny sprigs for garnish
  • 2 1/2 teaspoons finely grated lemon zest (preferably organic)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1 sheet (about 9 ounces) frozen puff pastry, thawed
  • Flour for the work surface
  • About 1 1/2 tablespoons capers, for garnish


  • 1. Using a fork or your fingers, flake the salmon into very fine flakes in a bowl. Gently stir in the crème fraîche, horseradish, chopped dill, lemon zest, salt, and pepper. Cover and refrigerate for at least 30 minutes and up to an hour to allow the flavors to blend and the texture to firm. The longer the filling sits, however, the milder the horseradish flavor becomes, so taste and add more if needed before serving.
  • 2. Heat the oven to 400°F (200°C).
  • 3. Place the pastry sheet on a lightly floured counter and roll it just enough to smooth it into a 10-inch square. Using a 2-inch round cookie or biscuit cutter, stamp out 25 puff pastry rounds. Arrange the rounds on a baking sheet and bake until golden brown, about 20 minutes. Transfer to a wire rack to cool. Using your index finger, lightly press the center of each puffed round to create a well.
  • 4. Scoop the chilled salmon mixture to a pastry bag fitted with a large plain tip or in a heavy-duty resealable plastic bag with about 1/2 inch snipped off one corner. Pipe the filling into the center of each puff and garnish with a few capers and a small sprig of dill. Serve immediately.


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