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These smoked salmon tea sandwiches (crostini) show up at 90% of our major parties. They are definitely a treat because the smoked salmon can be spendy, but they are so delicious and everyone loves them.
You can literally see people’s eyes light up when they see these salmon canapes (I know mine do!). I can’t resist the temptation of sneaking one before the party starts ;). The cream cheese dill spread is fantastic and compliments the salmon perfectly. This would probably make a great full-size sandwich!
Ingredients for Smoked Salmon Canapés:
8 oz package cream cheese
2 Tbsp Mayo
1-2 Garlic cloves, pressed
1-2 Tbsp dill leaves, finely chopped (optional, but highly recommended!)
More dill sprigs for garnish
4 oz smoked salmon
1 long baguette
2 Tbsp butter, melted
How to Make Salmon Tea Sandwiches:
1. Preheat your Oven to 350˚F.
2. Slice bread into 1/3″ thick slices on the diagonal. Note: If your bread is very fresh and soft, you don’t need to brush with butter and bake. My bread was a little more stale so I toasted it and it helped. Place the bread slices side-by-side onto a large baking sheet. Brush the tops with butter. Flip the breads over and brush the other side with butter. I just use long strokes across multiple slices of bread at the same time. Don’t spend too much time on this step; no need for perfection :).
Bake at 350˚F for 5 minutes or until edges are just barely starting to turn golden. The breads should still be soft in the center.
3. In a small bowl, combine all of your spread ingredients: 8 oz cream cheese (no need to soften it), 2 Tbsp Mayo, 1-2 pressed garlic cloves (depending on your love for garlic), 1-2 Tbsp freshly chopped dill. Mash it all together with a fork.
4. Spread the cream cheese mix over the top of each bread slice. It’s ok to spread even if the bread is still warm. Top with a piece of salmon and garnish with dill. If stacking, it’s a good idea to put plastic wrap between the layers so the bread doesn’t get soggy.
Feel free to pin these. They are pretty much awesome.
Smoked Salmon Tea Sandwiches (Canapés)
Ingredients
- 8 oz package cream cheese
- 2 Tbsp mayonnaise
- 1-2 Garlic cloves, pressed
- 1-2 Tbsp dill leaves, finely chopped
- More dill sprigs for garnish
- 4 oz smoked salmon
- 1 long baguette
- 2 Tbsp unsalted butter, melted
Instructions
Preheat your Oven to 350˚F.
- Slice bread into 1/3" thick slices on the diagonal.
- Place the bread slices side-by-side onto a large baking sheet. Brush the tops with butter. Flip the breads over and brush the other side with butter. I just use long strokes across multiple slices of bread at the same time. Bake at 350˚F for 5 minutes or until edges are just barely starting to turn golden. The breads should still be soft in the center.
- In a small bowl, combine all of your spread ingredients: 8 oz cream cheese (no need to soften it), 2 Tbsp Mayo, 1-2 pressed garlic cloves, 1-2 Tbsp freshly chopped dill. Mash it all together with a fork.
- Spread the cream cheese mix over the top of each bread slice. It's OK to spread even if the bread is still warm. Top with a piece of salmon and garnish with dill. If stacking, it's a good idea to put plastic wrap between the layers so the bread doesn't get soggy.
Notes
