Smoked Salmon and Farmer’s Cheese Canapés
Crispy baguette rounds topped with herbed farmer’s cheese, thin smoked salmon, and fresh dill. Ready in 15 minutes—no oven needed.
- Time
- 15 min
- Serving
- 237 kcal
- Ingredients
- ≈ $2.10
- Protein
- 11 g
Ingredients
- 1 Baguettepack 250 g ≈ $1.50 40 g
- 2 Cream cheesepack 140 g ≈ $1.80 25 g
- 3 Lightly salted salmonpack 200 g ≈ $9.00 30 g
- 4 Cucumbers≈ $3.67 per kg 25 g
- 5 Dillpack 50 g ≈ $1.80 2 g
- 6 Lemon≈ $4.70 per kg 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice baguette1 into 1cm-thick rounds (3–4 per person) and, if desired, toast lightly3 in a toaster or dry skillet for 3 minutes.
Cut cucumber4 into thin rounds, slice smoked salmon into pieces matching the bread, and separate dill5 into sprigs.
Spread a 3–4mm layer of farmer’s cheese on each bread round.
Place a cucumber4 round on top, then a salmon slice, rolling it slightly into a wave; garnish with a dill5 sprig and a drizzle of lemon6 juice.
Arrange in a single layer on a platter and serve immediately, or cover with film and refrigerate for up to an hour.
Tips
- Why it works
- Toast the baguette briefly to prevent sogginess from the cheese and cucumber moisture. Over-toasting burns the edges and ruins texture.
- Substitutions
- Use cream cheese (25g) instead of farmer’s cheese for a richer taste; swap cucumber for thinly sliced radish (25g) for a sharper bite.
- Common mistakes
- If the salmon curls excessively, it’s over-sliced. Cut it just before assembling to keep it flat and fresh-looking.
- Storing and reheating
- Eat fresh or refrigerate for 1 day; reheat by toasting the bread in a dry pan for 1 minute. Freezing ruins the texture.
- Serve with
- Pair with a glass of dry white wine or serve alongside a light soup for a quick, protein-rich snack.
Comments 0
Sign in to leave a comment.
No comments yet.