Smoked Salmon & Avocado Canapés | CookOS

Canapes

Name: Smoked Salmon & Avocado Canapés
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 slices salmon (smoked or salted); 4 oz cream cheese; 1 ripe avocado; 1 whole-grain bread (sliced); 1/2 can green olives (pitted); 3 slices bacon (fried); 2 eggs (hard-boiled); 3 tbsp mayo; 1 tsp sriracha; 1/2 can dried tomatoes; 1/2 cup guacamole; 3-4 grape tomatoes; 2 tbsp parmesan (grated); 1 tbsp fresh dill (chopped)

Canapés are open-faced appetizers built on toasted bread or crackers with layered toppings like smoked salmon, avocado, bacon, and cream cheese. These elegant bites are assembled fresh and served immediately, making them ideal for entertaining without advance cooking.

🌍American 🌍World 🏷️30 minute recipe 🏷️Appetizers 🏷️Canapes 🏷️Canapes recipe Easy canapes

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🏷️Easy recipe

Total

30 min

Servings

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Delicerecipes

Ingredients

3 slices salmon (smoked or salted)
4 oz cream cheese
1 ripe avocado
1 whole-grain bread (sliced)
1/2 can green olives (pitted)
3 slices bacon (fried)
2 eggs (hard-boiled)
3 tbsp mayo
1 tsp sriracha
1/2 can dried tomatoes
1/2 cup guacamole
3-4 grape tomatoes
2 tbsp parmesan (grated)
1 tbsp fresh dill (chopped)

14 Ingredients

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Instructions

1
Lay one slice of the bread on the table, turn a small size glass upside down and press onto the bread
2
Gently move the glass to the right and to left a few times to make sure the edge of the glass has cut the bread into a round shape
3
Slice the salmon if necessary and peel and slice one ripe avocado
4
Spread the cream cheese on the round slice of bread
5
Top with one avocado slice
6
Arrange one salmon slice over the rest of the ingredients
7
Top everything with one pitted green olive
8
Hard boil the eggs and fry the bacon until crispy
9
Mix mayo with sriracha
10
Spread some of the mayo-sriracha sauce on the bread base, slice the egg crosswise, and top the sauce with one slice of egg
11
Top with a piece of crispy bacon and garnish with some arugula sprouts
12
Spread some cream cheese on the slices of bread
13
Top with sun-dried tomatoes
14
Sprinkle some thinly chopped fresh dill
15
Spread some guacamole on the bread
16
Top with slices of grape tomatoes
17
Grate some parmesan over the canapés

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Tips & Notes

Pro tips

Toast bread slices lightly to create a firm base that holds wet toppings without becoming soggy within minutes.
Slice avocado last and toss gently with lemon juice to prevent browning and add brightness.
Spread cream cheese thinly as a moisture barrier between bread and toppings to keep bread from absorbing liquid.
Fry bacon until very crisp so it stays crunchy and doesn't wilt from moisture.

Substitutions

Smoked salmon → Smoked trout, cured ham, or prosciutto (adjust salt in cream cheese layer)
Whole-grain bread → Gluten-free bread, crackers, or thin-sliced cucumber rounds
Cream cheese → Ricotta, mascarpone, or Greek yogurt mixed with fresh dill (lighter texture)
Green olives → Capers, pickled onions, or sun-dried tomatoes for different briny notes

Storage & make-ahead

Assemble canapés no more than 2–3 hours before serving. Store components separately in the refrigerator; do not store assembled canapés as bread will absorb moisture and become soggy.