Best Smoked Salmon Canape With Green Olive Grapefruit Tapenade Recipes

SMOKED SALMON CANAPES

Smoked Salmon Canapes image

This appetizer of smoked salmon canapes will please your taste buds. All my family and friends love this recipe.

Provided by RedBullguy01

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

¾ cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
4 teaspoons Dijon mustard
salt and ground black pepper
1 sourdough baguette
6 ounces thinly sliced smoked salmon
1 (8 ounce) package cream cheese, softened, or as needed

Steps:

Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 12.5 g, Cholesterol 23.8 mg, Fat 7.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 406.7 mg, Sugar 1 g

SMOKED SALMON CANAPES

Smoked Salmon Canapes image

My boyfriend's mother gave me the idea for this classy appetizer that I serve for Sunday brunch and on special occasions like New Year's Eve. The textures and flavors of the dill, cream cheese and smoked salmon are scrumptious together. This dish is sure to be the toast of your buffet. -Tristin Crenshaw, Tucson, Arizona

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) reduced-fat cream cheese
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
36 slices cocktail rye bread
12 ounces sliced smoked salmon or lox
1 medium red onion, thinly sliced and separated into rings
Fresh dill sprigs, optional

Steps:

In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 905mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

SMOKED SALMON & OLIVE TAPENADE BAGUETTE SLICES

Smoked Salmon & Olive Tapenade Baguette Slices image

This is a quick appetizer which is always a hit. It is light enough but has rich flavors to make it the perfect bite size appetizer. Now if you are really short on time ... you can actually buy some baguette slices ready to use, and also the olive tapenade which there are several good brands available these days. But make the tapenade ahead and then it takes just minutes to put these all together.

Provided by SarasotaCook

Categories Vegetable

Time 30m

Yield 18-24 Appetizers, 18-24 serving(s)

Number Of Ingredients 17

Ingredients

1 lb smoked salmon (I like to use 3-inch slices per baguette)
1 baguette (thin sliced and toasted)
2 tablespoons olive oil
1 small red onion (cut in quarters and then thin sliced)
3/4 cup green olives, chopped fine
3/4 cup black olives, chopped fine
1/8 cup olive oil
1 teaspoon lemon zest
1 teaspoon capers
1 teaspoon garlic, minced
1 teaspoon fresh parsley, fine chopped
1 pinch ground black pepper
1 cup creme fraiche
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon fresh dill, fine chopped
1/4 teaspoon kosher salt

Steps:

Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use.
Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use.
Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool.
Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce.
Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice.
They literally take just minutes to put together and they are so tasty.

Nutrition Facts : Calories 187.5, Fat 11.2, SaturatedFat 4, Cholesterol 23.9, Sodium 521.2, Carbohydrate 14.6, Fiber 1.2, Sugar 0.3, Protein 7.3

ROASTED TAPENADE CRUSTED SALMON

Roasted Tapenade Crusted Salmon image

Provided by Food Network

Categories main-dish

Yield 1 serving

Number Of Ingredients 26

Ingredients

1 7-ounce salmon filet
Salt and pepper to taste
3 tablespoons olive oil
1/4 cup white wine
1 tablespoon Kalamata Olive Tapenade, recipe follows
3 ounces Sauteed spinach
4 ounces Champagne Vinaigrette, recipe follows
1 chervil leaf for garnish
2 ounces chicken broth
2 ounces champagne vinegar
1 teaspoon dijon mustard
1 shallot, minced
1 garlic clove, minced
1 ounce olive oil
1 teaspoon honey
1 ounce salad oil
Salt and white pepper to taste
1 ounce tomato concasse
1/2 ounce Italian parsley, finely chopped
1/4 ounce chervil, finely chopped
1/4 chives, finely chopped
1/4 ounce tarragon
1/4 pound kalamata olives, pitted
2 garlic cloves
2 tablespoons olive oil
Salt to taste

Steps:

Preheat oven to 350 degrees. Season salmon with salt and pepper on both sides. Add olive oil and white wine. Mix to coat both sides. Place in hot saute pan and sear on both sides for approximately 1 minute. Place in oven for 3-5 minutes.
After 3-5 minutes, remove salmon from oven and spread with tapenade. Place back in oven to finish cooking, approximately 5-10 minutes.
To plate, place salmon on top bed of spinach and spoon vinaigrette over.
Whisk chicken broth, vinegar, mustard, shallot, garlic, oils, and honey in bowl. Season with salt and pepper. Just before serving add tomato and herbs.
Add all ingredients to food processor. Process until smooth paste.