Best 7 Ina Garten Smoked Salmon Canapes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Ina Garten's smoked salmon canapes are a classic party appetizer that are easy to make and always a crowd-pleaser. These canapes are the perfect way to start any party or gathering, as they are both delicious and visually appealing. With just a few simple ingredients, you can create these elegant and flavorful treats that will be enjoyed by everyone.

Here are our top 7 tried and tested recipes!

BLINI WITH SMOKED SALMON



Blini with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 18 pancakes

Number Of Ingredients 10

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish

Steps:

  • Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
  • To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

SMOKED SALMON CANAPES



Smoked Salmon Canapes image

My boyfriend's mother gave me the idea for this classy appetizer that I serve for Sunday brunch and on special occasions like New Year's Eve. The textures and flavors of the dill, cream cheese and smoked salmon are scrumptious together. This dish is sure to be the toast of your buffet. -Tristin Crenshaw, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 6

1 package (8 ounces) reduced-fat cream cheese
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
36 slices cocktail rye bread
12 ounces sliced smoked salmon or lox
1 medium red onion, thinly sliced and separated into rings
Fresh dill sprigs, optional

Steps:

  • In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 905mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

SMOKED SALMON SPREAD (BAREFOOT CONTESSA) INA GARTEN



Smoked Salmon Spread (Barefoot Contessa) Ina Garten image

This is nice with cocktails and is actually tastes better if made a few days in advance. Recipe from Barefoot Contessa Family Style

Provided by cookiedog

Categories     Savory

Time 10m

Yield 1 1/2 pints

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon freshly minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 lb smoked salmon, minced

Steps:

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
  • Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
  • Add the smoked salmon and mix well.
  • Chill and serve with crudites or crackers.

Nutrition Facts : Calories 759.5, Fat 70.3, SaturatedFat 38.8, Cholesterol 223.9, Sodium 1733.5, Carbohydrate 9.7, Fiber 0.2, Sugar 8.1, Protein 24.5

SMOKED SALMON AND CUCUMBER TARTINE



Smoked Salmon and Cucumber Tartine image

Provided by Ina Garten

Categories     appetizer

Time 8m

Yield 4 servings

Number Of Ingredients 4

6 slices good country white bread, crusts removed and toasted
4 slices smoked salmon
1/4 cucumber, thinly sliced
1/2 lemon, juiced

Steps:

  • Lay out the toast slices and divide the smoked salmon equally among the pieces. Place the cucumber slices on top of the smoked salmon, sprinkle with the lemon juice and serve.

SALMON CURED WITH DILL AND PERNOD



Salmon Cured with Dill and Pernod image

Provided by Ina Garten

Categories     appetizer

Time P2DT15m

Yield 20 to 30 servings

Number Of Ingredients 19

1 (3-pound) center-cut fresh salmon fillet
1 large bunch of fresh dill, plus extra for garnish
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons of Pernod
2 tablespoons whole peppercorns, crushed
1 tablespoon whole fennel seeds, crushed
Thin, dark pumpernickel bread, for serving
Gravlax Sauce, for serving, recipe follows
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Steps:

  • Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
  • To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
  • Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

ROASTED SALMON WITH GREEN HERBS FROM BAREFOOT CONTESSA



Roasted Salmon with Green Herbs From Barefoot Contessa image

Provided by Anne | Craving Something Healthy

Categories     dinner

Number Of Ingredients 9

1- 1 1/2 lbs skinless salmon fillet
Kosher salt and freshly ground pepper
2 Tbs olive oil
1 Tbs fresh squeezed lemon juice
3 scallions (minced, white and green parts)
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
1/4 cup white wine
Lemon wedges for serving

Steps:

  • Preheat oven to 425 degrees
  • Place salmon in a roasting dish, and season with salt and pepper.
  • Whisk together the olive oil and lemon juice, and drizzle it over the salmon.
  • In a small bowl, stir together scallions and herbs.
  • Pat the mixture over both sides of the salmon, so it is evenly coated.
  • Pour the wine around the fish fillet.
  • Roast the salmon for 10 minutes, or until just cooked in the center
  • Cover with aluminum foil and let rest for 5-10 minutes.
  • Serve with lemon wedges.

Nutrition Facts : Calories 322 kcal, Carbohydrate 2 g, Protein 34 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 81 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SMOKED SALMON DIP



Smoked Salmon Dip image

Provided by Ina Garten

Time 10m

Yield 1 1/2 pints

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Steps:

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

Tips:

  • For the best results, use high-quality smoked salmon. Look for salmon that is firm and has a deep pink color.
  • If you don't have any crème fraîche, you can substitute sour cream or Greek yogurt.
  • To make the canapés ahead of time, assemble them and then cover them with plastic wrap. Refrigerate for up to 2 hours before serving.
  • Garnish the canapés with fresh herbs, such as dill, chives, or parsley, before serving.

Conclusion:

Ina Garten's smoked salmon canapés are a delicious and easy-to-make appetizer that is perfect for any occasion. With just a few simple ingredients, you can create a sophisticated and elegant dish that will impress your guests. So next time you're looking for a quick and easy appetizer, give these canapés a try.

Related Topics