Appetizer: Canada – British Columbia – BC Smoked Salmon Canapés

Serving Size: 12

Approximate Time

Prep 20 min

Cook 40 min

Additional 1 hr 5 min

Total 2 hrs

Ingredients

- 1 small Pacific salmon fillet, approx. 1 lb (450 g) (for hot-smoking), skin on  
  or 8 oz (225 g) pre-smoked Pacific salmon, flaked
- 2 tbsp (30 ml) kosher salt
- 1 tbsp (15 g) granulated sugar
- 1 cup (240 ml) alder or fruitwood smoking chips (if using a stovetop smoker use less per manufacturer)
- 12 baguette rounds or toasted brioche slices, about 1/2 inch (12 mm) thick each
- 2 tbsp (30 ml) olive oil (for toasting bread) or softened butter
- 1/2 cup (120 g) crème fraîche
- 2 tbsp (30 g) plain Greek yogurt
- 1 tsp (5 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest (from 1 small lemon)
- 2 tsp (10 g) finely chopped fresh dill, plus extra sprigs for garnish
- 1 tbsp (15 g) finely chopped chives
- 2 tbsp (30 g) small capers, drained
- 2 tbsp (30 g) finely diced red onion (or shallot)
- Freshly ground black pepper and flaky sea salt, to taste
- Lemon wedges, for serving
- Optional: cucumber ribbons or microgreens, for garnish

Instructions

Short Description:
Small toasted rounds topped with locally smoked Pacific salmon, a lemon-dill crème fraîche, and bright accents of caper and red onion for a classic British Columbia appetizer.

Regional Notes:
This version uses Pacific salmon from the waters around British Columbia and recommends smoking over local wood chips (traditionally alder or fruitwood) to impart the region's characteristic smoky-sweet flavor. The emphasis on crème fraîche, fresh dill, and simple, clean garnishes reflects Pacific Canada seaside appetizer traditions.

1. If smoking salmon: make a quick cure by mixing the kosher salt and sugar in a small bowl. Pat the salmon dry and coat both sides with the cure. Place in a shallow dish, cover, and refrigerate 30–45 minutes. Rinse the cure off under cold water and pat salmon dry with paper towels; let sit uncovered on a rack in the fridge 20 minutes to form a pellicle.
2. Prepare smoker: soak wood chips as appropriate for your smoker or pan-smoker. Preheat to a low hot-smoking range, about 180–225°F (82–107°C). Place salmon skin-side down on the smoker rack. Smoke until the salmon reaches an internal temperature of 145°F (63°C), about 20–40 minutes depending on thickness. Remove and let cool, then flake into bite-sized pieces. (If using pre-smoked salmon, skip to step 4.)
3. Meanwhile, make the lemon-dill spread: in a small bowl combine crème fraîche, Greek yogurt, lemon juice, lemon zest, chopped dill, chives, 1/4 tsp (1.5 g) flaky sea salt, and a few grinds of black pepper; stir until smooth and chill until assembly.
4. Prepare bread bases: heat oven to 375°F (190°C). Brush baguette rounds lightly with olive oil or butter and arrange on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp; let cool slightly.
5. Assemble canapés: spread about 1 tbsp (15 g) of the lemon-dill crème fraîche on each toasted round. Top with a small mound (about 1/2–3/4 oz / 15–20 g) of flaked smoked salmon per canapé.
6. Finish and garnish: top each canapé with a few capers, a few pieces of diced red onion, a small sprig of dill, and a light squeeze of lemon. Add a cucumber ribbon or microgreens if desired. Season very lightly with flaky sea salt and freshly cracked black pepper.
7. Serve immediately at room temperature with lemon wedges alongside. Leftover smoked salmon keeps refrigerated for up to 3 days; assemble canapés just before serving for best texture.