The Feast: Part Five - Smoked Salmon Canapes

          The keyword for this recipe is simple. Smoked salmon canapes look the part of a complicated appetizer, and can be prepared ahead of time. However, I would suggest assembling at the last moment to avoid soggy baguettes.

          Canapes can be made from thinly sliced baguettes that are toasted with butter and salt and pepper. Toast these baguette slices for approximately 5 minutes at 350F on a baking sheet. This can be used for Brie with Roasted Pear Canapes.

          Next, separate smoked salmon and slice each piece in half. This will make it easier to form the salmon pieces into shapes - like rosettes.

Dill Cream

1 cup Whipping Cream

1/2 cup Cream Cheese

1/2 cup chopped Dill

2 Shallots (thinly chopped)

1/2 Lemon (juiced)

Salt and Pepper

          For the dill cream: Whip 1-cup of whipping cream and mix with 1/2 cup of cream cheese. Add chopped dill and thinly chopped shallots. Squeeze half a lemon and season with salt and pepper. This cream can be portioned into a piping bag (see this post for tips on making parchment piping bags) and piped onto toasted baguette slices for assembly.

          Possible garnishes for this dish include: roasted shallots, dill, lemon zest, and even shaved cheeses! I used dill in this plating.

          Stay tuned for healthy recipes (for those overdue New Years resolutions) and recipes from The Feast (entrees).