It’s funny how the change of season can revive your interest in certain foods; I’ve been craving smoked salmon and cream cheese in a big way. My husband likes rye bread (especially with caraway) so I started playing around with the two ideas and I’m really happy with the result.
I bought a round cutter set last year and it’s proving to be so useful! I used to use the back of a glass but the thing that’s great about the cutters, beyond all the shapes, is that they have those sharp edges that make short work of the bread while creating a perfect circle every time.
And are they cute or cute?
With the rye circles ready to go, a swoosh of cream cheese & yogurt with fresh dill and lemon gets added over top – light and so tasty – and you can make the mixture ahead which makes assembly a snap. Little pops of brininess from the capers accompany the salmon with some contrasting sharpness from the spring radish; sliced thin so you get the flavor without the burn (red onion would also work great). I finished these bites with some micro greens — cilantro in this case but virtually any variety of sprouting seeds/leaves would be delicious here (and pretty!).
I haven’t really shaped the salmon – my style is decidedly more abstract or… haphazard – but anyway, you can twist it into any shape you like. I hope you enjoy these little bites in the sunshine; they are truly the perfect finger food.
- For the Salmon & Rye
- 3 oz (85 g) sliced smoked salmon
- 24 x 2" diameter round rye (from 5 or so slices rye bread)
- For the Cream Cheese Yogurt Base
- 4 oz (110 g) regular or whipped cream cheese (I used whipped)
- 2 oz (55 g) plain Greek yogurt (I used 2% fat)
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp fresh dill, finely chopped
- 1 small garlic clove, minced (optional)
- ½-1 tsp honey
- pinch salt
- For the Toppings
- 1 radish, thin sliced
- 1 Tbsp capers
- handful micro greens, optional
- Prepare the bread (you can use any variety of bread you like including GF) by cutting the shapes (you can also simply cut squares if you prefer). Note: if your bread is really fresh, it's usually best to do this a few hours ahead of time to slightly firm up the bread (it will still be perfectly fresh/tasty just not soft/droopy). Set aside in an uncovered bowl/container.
- Prepare the cream cheese & yogurt mixture by whisking together: cream cheese; yogurt; lemon juice and zest; dill; garlic if using; honey and salt. Taste and adjust seasonings. Note: you can make this mixture up to 2 days ahead just be aware that if you're using garlic, it may become stronger over time.
- To assemble: top each bread round with about ½ tsp of the cream cheese/yogurt mixture; add some smoked salmon, a couple of capers (if you like), and a wedge of radish or onion, as preferred. Finish with some micro greens.
The Salmon: I used hardwood smoked wild Alaskan salmon (sliced)
The Bread: use any bread (including GF variety) or cracker here. If you wish to skip the bread, I suggest sliced cucumber for the base.
check these out with wood plank service and matching place card holder… beyond!
https://imgur.com/IvuYJV6
love when you share your creations!
https://imgur.com/BSLG8nY
I absolutely love salmon and cream cheese on a bagel but I’ve never had it with rye. Rye had such a fabulous flavor and rye breads are so very underrated. Now you have me wishing I had had Bobby get rye bread today. Soon…these little canapes will make us a very delightful lunch. Thanks Kelly!
So pretty. I’ve used various cut outs before and nearly lost feeling in my fingers! I also have canape tubes that I’ve used for various shapes – only because I used to cater. But it sure makes the hors d’oeuvres look pretty!
They look extremely cute, Kelly! Just like your husband, I love caraway and wonder how it would taste with fish…. I must try this combination of flavours one day (though I don’t think I can find caraway rye bread, the only time I did it was the Finnish crisp bread).
Perfect for cocktails on the back deck! I adore smoked salmon so this little tasty bite would be perfect. I’m definitely making these tomorrow night when my BFF comes for dinner, just have to figure out a substitution for the bread, she’s not eating gluten these days.♥️
Ooh, can’t wait to hear how it goes! There are so many great tasting gluten-free breads to choose from these days, makes it so much easier (and more palatable) to sub – ideally you can find a nice dark, earthy gf loaf that works well with the salmon; hope you enjoy Eva!
These look really elegant, like something you’d get at a fancy restaurant but don’t seem complicated to make. Now if only spring would arrive…
haha, I’m glad my abstract look comes across as elegance ;-) yeah, surprisingly simple to pull together and so delicious! Spring is sure taking its time isn’t it… left to conclude it will be a long and sweet summer :D
They look incredible! (gorgeous photos) and I love that you added Greek yogurt to the cream cheese. They are most definitely cute :) thank you for the recipe, excited to try.
Hi Erin, thank you! I hope you love these little bites, the yogurt gives it some nice staying power without taking away from the yumminess :)