Appetizer: Canada – Yukon; Northern Canada – Smoked Salmon Bannock Bites

Serving Size: 8

Approximate Time

Prep 35 min

Cook 10 min

Additional 15 min

Total 1 hr

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (28 g) cold unsalted butter, cut into small pieces (or rendered fat/tallow)
- 3/4 cup (180 ml) cold water or milk
- 1/4 cup (60 ml) vegetable oil or clarified butter, for frying
- 8 oz (225 g) Yukon River smoked salmon, thinly sliced, usable weight approx. 8 oz (225 g)
- 1/2 cup (120 ml) crème fraîche (or sour cream)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) lemon zest, finely grated
- 2 tbsp (8 g) fresh dill, finely chopped
- 1 tbsp (6 g) fresh chives, finely chopped
- 1 small red onion, about 4 oz (115 g), thinly sliced
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) water (for pickling liquid)
- 1 tbsp (12 g) granulated sugar (for pickling liquid)
- 1/2 tsp (2.5 g) salt (for pickling liquid)
- 2 tbsp (30 g) capers, drained
- Fresh cracked black pepper, to taste
- Lemon wedges, for serving
- Optional: small handful microgreens or dill sprigs, for garnish

Instructions

Short Description:
Crisp-edged, tender bannock rounds topped with Yukon River smoked salmon, a tangy dill crème fraîche, quick-pickled red onion, and capers for a bright, shareable northern appetizer.

Regional Notes:
This version highlights bannock, a bread with deep Indigenous roots widely made across Northern Canada, paired specifically with smoked salmon from the Yukon River to showcase local fish and traditional preparation. Unlike coastal smoked salmon canapes, these use hearty bannock rounds as the base and a simple dill crème fraîche that suits inland Yukon ingredients and rustic cooking methods.

1. Make the quick pickled onions: place the thinly sliced red onion in a heatproof bowl. In a small saucepan, bring apple cider vinegar, 1/4 cup (60 ml) water, 1 tbsp (12 g) sugar, and 1/2 tsp (2.5 g) salt to a brief simmer until sugar dissolves. Pour hot liquid over the onions, let sit at room temperature while you prepare the rest (at least 15 minutes).
2. Prepare bannock dough: in a large bowl, whisk together 2 cups (240 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. Cut in 2 tbsp (28 g) cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
3. Add 3/4 cup (180 ml) cold water or milk and stir with a wooden spoon until a soft, slightly sticky dough forms. If too dry, add up to 1–2 tbsp (15–30 ml) more liquid; if too wet, sprinkle in a little flour.
4. Turn dough onto a lightly floured surface and gently knead 4–6 times to bring it together. Pat dough to roughly 1/2-inch (1.2 cm) thickness. Using a 1.5–2 inch (4–5 cm) round cutter (or a glass), cut out rounds; re-form scraps as needed to yield about 24–32 small rounds (depending on size).
5. Heat a heavy skillet (cast iron preferred) over medium heat. Add 1/4 cup (60 ml) vegetable oil or clarified butter and warm until shimmering but not smoking.
6. Fry bannock rounds in batches, 3–4 minutes per side, until golden brown and puffed; adjust heat as needed to avoid burning. Transfer to a wire rack or paper towel-lined tray to drain and keep warm. Lightly salt the warm bannock rounds.
7. Make the dill crème fraîche: in a small bowl, combine 1/2 cup (120 ml) crème fraîche, 1 tbsp (15 ml) lemon juice, 1 tsp (5 g) lemon zest, 2 tbsp (8 g) chopped dill, 1 tbsp (6 g) chopped chives, and a few grinds of black pepper. Taste and adjust salt/lemon.
8. Assemble the bites: spread about 1 tsp of dill crème fraîche on each warm bannock round. Top with a small piece of smoked salmon (about 0.25–0.3 oz / 7–9 g per bite), a few strips of pickled red onion, and a couple of capers. Garnish with a tiny dill sprig or microgreen and a light grind of black pepper.
9. Arrange on a platter and serve immediately with lemon wedges on the side for squeezing.