I love how these canapés strike the perfect balance between creamy, tangy, and salty. The combination of smoked salmon with the smooth crème fraîche and a touch of horseradish gives them a beautiful depth of flavour. They’re incredibly easy to make, require no cooking, and can even be prepared ahead of time — ideal when entertaining. I also like how versatile they are, as I can switch up the bread or toppings to suit any occasion.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
200 g (0.75 cups) Crème fraîche 1.5 tsp Horseradish sauce, See notes 6 Slices of wholemeal/granary bread, From 800g loaf 75 g (2.5 oz) Salted butter, At room temperature 150 g (5 oz) Sliced smoked salmon
To serve: Fresh dill, Chopped Freshly ground black pepper
Directions
I start by mixing the crème fraîche and horseradish sauce together in a small bowl, adjusting the amount of horseradish to suit my taste. I set the mixture aside while I prepare the bread.
Next, I butter the slices of bread evenly, then trim off the crusts for a neat presentation. I cut each slice into quarters, giving me 24 bite-sized squares.
I cut the smoked salmon into small strips and place a piece on top of each square of buttered bread. When I’m ready to serve, I spoon a small dollop of the crème fraîche and horseradish mixture on top of each canapé. Finally, I sprinkle with chopped fresh dill and a crack of black pepper for garnish.
These canapés are best served fresh and slightly chilled.
Servings and Timing
This recipe makes about 24 small canapés (6 servings). Prep Time: 20 minutes Total Time: 20 minutes
Variations
I sometimes use rye or sourdough bread for a different texture, or even small blinis when I want something more traditional. If I don’t like horseradish, I replace it with a squeeze of lemon juice for a fresher, milder taste. I also love topping the salmon with a few capers or thinly sliced cucumber for extra colour and flavour. For a festive touch, I add a sprinkle of finely chopped chives or a small dot of caviar.
Storage/Reheating
Since these are best served fresh, I usually prepare them up to 2 hours in advance without the sauce and keep them covered in the fridge. I make the crème fraîche mixture the night before and store it in the refrigerator until needed. Once assembled, I serve them chilled — they don’t require reheating.
FAQs
Can I make these canapés ahead of time?
Yes, I prepare the bread and salmon ahead and add the sauce and garnish just before serving.
Can I use a different type of bread?
Absolutely. Rye, sourdough, or even small crackers work beautifully.
What can I use instead of horseradish?
If I’m not a fan of horseradish, I use lemon juice or a little Dijon mustard for flavour.
Can I use low-fat crème fraîche?
Yes, both half-fat and full-fat crème fraîche work well.
Can I freeze smoked salmon?
Yes, I buy it when it’s on special and freeze it. I just defrost it in the fridge before using.
How long can I keep these once assembled?
They’re best eaten within 2 hours of assembly for the freshest texture and flavour.
Can I add other toppings?
Yes, I like adding capers, chives, or a tiny lemon zest twist for more brightness.
Can I make them vegetarian?
I can replace the salmon with thin slices of roasted beetroot for a similar look and texture.
How do I keep the bread from going soggy?
I add the crème fraîche topping just before serving to keep the bread crisp.
Conclusion
I love these smoked salmon canapés for how elegant, effortless, and flavourful they are. The creamy tang of the sauce, the buttery bread, and the delicate smokiness of the salmon make them a timeless appetiser that never fails to impress. Whether I’m hosting a festive celebration or a casual get-together, these bites always disappear first from the platter.
Elegant, effortless smoked salmon canapés made with creamy crème fraîche, a touch of horseradish, and buttery wholemeal bread. These bite-sized appetisers are light, fresh, and perfect for parties or festive gatherings.
Total Time:20 minutes
Yield:24 canapés (6 servings)
Ingredients
200 g (0.75 cups) Crème fraîche
1.5 tsp Horseradish sauce (adjust to taste)
6 slices Wholemeal or granary bread (from an 800 g loaf)
75 g (2.5 oz) Salted butter, at room temperature
150 g (5 oz) Sliced smoked salmon
Fresh dill, chopped (to serve)
Freshly ground black pepper (to serve)
Instructions
In a small bowl, mix the crème fraîche and horseradish sauce together. Adjust the amount of horseradish to taste and set aside.
Butter the bread slices evenly and trim off the crusts for a neat presentation.
Cut each slice into quarters to make 24 small squares.
Cut the smoked salmon into small strips and place one piece on top of each square of buttered bread.
Spoon a small dollop of the crème fraîche mixture on top of each canapé.
Sprinkle with chopped dill and freshly ground black pepper to garnish.
Serve fresh and slightly chilled.
Notes
Use rye, sourdough, or blinis instead of wholemeal bread for variation.
Replace horseradish with lemon juice or Dijon mustard for a milder flavour.
Top with capers, cucumber, chives, or a dot of caviar for a festive touch.
Prepare the bread and salmon ahead and add the topping just before serving.
Best served within 2 hours of assembly for freshness.
Keep unassembled components covered in the fridge for up to 2 hours before serving.
