Delicious dill spiked and creamy salmon pate served with cucumber slices, french bread and toppings.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Appetizer
Keyword: appetizer, canape, dill, pate, salmon,, Spring
Servings: 12
Author: Adapted from Better Homes & Gardens Salmon-Dill Canapes
Ingredients
1fresh 8 ounce salmon steak 3/4 - 1 inch thick
olive oil cooking spray
salt & pepperto taste
1 8ouncepackage light cream cheesesoftened
3tablespoonssnipped dillplus additional sprigs for garnish
2teaspoonscreamy horseradish sauce
2tablespoonslemon juice
1/4teaspoonsalt
1/4teaspoonpepper
Bib lettuceoptional serving idea
1 3 1/2ouncejar of capersdrained
1/4cupfinely chopped red or sweet white onion
1large cucumbercut into 1/4 inch slices
1french baguettesliced
lemon slicesoptional
Instructions
Place the salmon steak on a broiler pan and spray with cooking spray and season with salt and pepper. Broil 4 inches from heat for 5 to 7 minutes on each side or until salmon flakes easily with a fork. Let salmon set until cool enough to handle. Remove skin and any bones from salmon and flake into large chunks.
Place salmon in food processor bowl (or blender.) Cut cream cheese into a few large slabs and add to processor along with dill, horseradish, lemon juice, salt and pepper. Cover and process until smooth. Cover and chill up to 24 hours before serving.
To serve, if desired, line the center of a large platter with lettuce. Mound salmon pate in the center of the lettuce. Arrange the capers and onion next to the salmon in smaller lettuce leaves. Fill the rest of the platter with cucumber and bread slices and garnish with lemon slices and additional dill sprigs.
To assemble, spread cucumber or bread with salmon pate. Top with onions and capers, if desired.
Notes
Adapted from Better Homes & Gardens November 1992 Salmon-Dill Canapes