Light and healthy, Smoked Salmon Canapes with Whipped Chive Cream Cheese are the perfect brunch food. Perfectly portioned on slices of pumpernickel cocktail bread and topped with an airy yogurt/cream cheese spread.
Smoked Salmon Canapés with Whipped Chive Cream Cheese
- Servings: 1 canape
- Yield: 12 servings
- Prep Time: 10 min
Ingredients
- 6 ounces room temperature cream cheese
- 2 tablespoons plain low fat greek yogurt
- 3 tablespoons chopped chives
- 6 ounces smoked salmon
- ½ english cucumber sliced thin
- ¼ red onion, sliced thin
- 1 plum tomato, seeded and diced
- 12 slices cocktail pumpernickel bread
- Kosher salt and fresh ground pepper
- chopped chives for garnish
Preparation
- In a medium bowl, beat the cream cheese and yogurt until light and fluffy. Using a rubber spatula, gently fold in the chopped chives.
- Spread a teaspoon of the cream cheese mixture onto each slice of bread and then divide the salmon among them topping each with a sliver. Top each canapé with cucumber, red onion and tomatoes. Season with a little bit of kosher salt and pepper. Garnish with the remaining chives. Serve immediately.
Recipe Tags
Note: The cream cheese mixture can be made up to 24 hours in advance and stored in an airtight container refrigerated.
For more recipes, visit The Suburban Soapbox.
This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!
