Smoked Salmon Canapés
Category:
Sandwiches, canapés |
Equipment:
Knife |
No. Servings:
16 |
Serving Size:
1 canapé |
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Yield:
16 canapés |
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| 4 slices | Pullman bread, brioche, or other suitable bread |
| 3 Tbsp. | unsalted butter, softened |
| 4 oz. | * smoked salmon, thinly sliced |
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1 | Spread a thin layer of butter on each slice of bread. | 2 | Cover each piece of bread with a thin layer of smoked salmon. | 3 | Trim crusts and any overhanging salmon from bread slices. | 4 | Cut each piece of bread into four neat rectangles, or other decorative shapes. | 5 | Garnish each slice with any of the garnish options. Garnishes for canapés should be small and delicate. | 6 | ** Wrap and refrigerate at or below 41°F (5°C) until service. |
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| Nutrition Information | | Calories | 43 | | Fat (g) | 3 | | Protein (g) | 2 | | Carbohydrate (g) | 3 | | Cholesterol (mg) | 7 | | Sodium (mg) | 174 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Variations | | Garnish options—finely chopped hard-cooked egg yolk, julienne hard-cooked egg white, capers, very small pieces of parsley, chive, or fresh dill. |
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