Red Meat Allergy Friendly Smoked Salmon Canapés with Dill Cream Cheese
Total time35 min
Prep time20 min
Cook time0 min
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Learn more →Ingredients
6 servings
For the dill cream cheese
- 8 oz cream cheese, softened
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp black pepper
- ¼ tsp salt
For the bases
- 1 large english cucumber, sliced into ¼-inch rounds (about 24 slices)
- 12 whole-grain rye crackers
For assembly
- 6 oz smoked salmon, torn into bite-sized pieces
- 2 tbsp capers, drained
For serving
- 1 tbsp fresh dill sprigs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, beat the cream cheese with a hand mixer or fork until smooth and fluffy, about 1 minute. Add the chopped dill, lemon juice, lemon zest, olive oil, salt, and black pepper, and mix until fully combined and uniform in color.
- 2
Cover the bowl and refrigerate the dill cream cheese for at least 15 minutes, until slightly firmed and the flavors have melded.
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