Make Colorful and Delicious!
This canape is beautiful for entertaining because of its amazing array of colors and flavors. Smoked salmon and cream cheese is a classic combination that creates the perfect vehicle for this appetizer. Already full of color, the addition of beets and red onion take this recipe up a notch and make it a delight to eat. Perfect for that Sunday brunch or anytime you want to dress up those cocktails before dinner!
Smoked Salmon and Beet Canapes
Makes 2 dozen
Ingredients
20-24 wholegrain crackers
2 (8 oz.) packages cream cheese
6-8 oz smoked salmon, finely sliced
2-3 peeled and cooked beets
1 red onion, finely sliced
1 tablespoon capers, drained
Preparation
Grate peeled and cooked beets into a medium bowl, then set aside.
Lay crackers out on a flat surface and spoon cream cheese into a piping bag fitted with a star tip. (Or use a Ziploc bag with the corner cut off.)
Pipe a small amount of cream cheese onto each of your crackers by creating rows of little stars. Careful not to add too much or crackers will be overloaded.
Gently press grated beets into the cream cheese so it adheres and doesn’t fall off.
Top beets with 1-2 pieces of very thinly sliced salmon, then garnish with a slice of red onion, caper and parsley leaf.
Continue with remaining crackers, then transfer to a serving platter and chill or serve immediately.
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