Salmon Canapes

Salmon Canapes
Yield: 32 canapes Prep 15 mins Bake 400°F 8 mins


  • 1 18 inch loaf Italian bread, cut into about thirty-two 1/2-inch-thick slices
  • 2 tablespoons butter, melted
  • 1 tablespoon honey mustard
  • 2 tablespoons sour cream
  • 2 heads Bibb lettuce
  • 8 ounces smoked salmon, sliced
  • 1 bunch fresh dill

Make It

1. Heat oven to 400 degrees F.

2. Lightly brush both sides of bread slices with melted butter. Place in single layer on baking sheet.

3. Bake in 400 degree F oven for 8 minutes or until the bread slices turn golden brown, turning each slice over after the first 4 minutes.

4. Stir together honey mustard and sour cream in a small bowl. Brush one side of each piece of toast with honey-mustard mixture. Arrange toast pieces, mustard side up, on serving platter.

5. Carefully select blemish-free inner leaves from the heads of Bibb lettuce. (Reserve remainder of heads for salad.) Trim leaves so they fit neatly on top of bread slices. Place 1 leaf on each bread slice.

6. Cut salmon into 2-1/2 x 1-inch strips. Roll up each strip loosely and shape to form rose. Place 1 rose on each lettuce leaf. Garnish with dill. Makes 32 canapes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 40, Fat, total (g): 2, chol. (mg): 4, carb. (g): 4, pro. (g): 4, sodium (mg): 106, Percent Daily Values are based on a 2,000 calorie diet.