Best 5 Smoked Salmon Canapes With Tarragon Recipes

Looking for a delightful and elegant appetizer? We present to you the delectable smoked salmon canapé with tarragon, a culinary masterpiece that combines the rich flavors of smoked salmon, the beautiful hue of salmon roe, the zesty touch of lemon zest, and the aromatic essence of tarragon, all harmoniously balanced on a crispy bread base. This recipe is perfect for any occasion - be it a sophisticated party, an intimate dinner, or a simple yet special treat for yourself. Let's embark on a culinary journey to create these exquisite canapes that will leave your taste buds craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

SALMON CANAPES

Salmon Canapes image

This appealing appetizer, with its delicate smoked salmon taste and dash of holiday color, is simply irresistible!

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 1 cup spread.

Number Of Ingredients 11

Ingredients

1 can (7-1/2 ounces) red salmon, drained, skin and bones removed
2 tablespoons minced celery
2 tablespoons minced green onions with tops
3 tablespoons mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional
1 small cucumber, thinly sliced
Snack rye bread, toast or crackers
Fresh dill or parsley sprigs and/or sliced pimientos

Steps:

In a large bowl, combine the salmon, celery and onions. In a small bowl, combine the mayonnaise, lemon juice, salt, pepper and Liquid Smoke if desired. Pour over salmon mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, place cucumber slices on bread or crackers and top with salmon mixture. Garnish with dill, parsley and/or pimientos.

Nutrition Facts : Calories 81 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 247mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

SMOKED SALMON CANAPES

Smoked Salmon Canapes image

This appetizer of smoked salmon canapes will please your taste buds. All my family and friends love this recipe.

Provided by RedBullguy01

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

¾ cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
4 teaspoons Dijon mustard
salt and ground black pepper
1 sourdough baguette
6 ounces thinly sliced smoked salmon
1 (8 ounce) package cream cheese, softened, or as needed

Steps:

Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 12.5 g, Cholesterol 23.8 mg, Fat 7.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 406.7 mg, Sugar 1 g

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

Ingredients

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 CANAPES WITH TARRAGON

Smoked Salmon Canapes with Tarragon image

Serve this effortless starter at your next Sunday brunch.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 24

Number Of Ingredients 6

Ingredients

4 ounces reduced-fat bar cream cheese
1 tablespoon finely chopped fresh tarragon, plus whole leaves for garnish
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
Coarse salt and ground pepper
6 thin slices pumpernickel bread (crusts removed), cut into quarters
4 ounces thinly sliced smoked salmon, torn to fit bread

Steps:

In a medium bowl, combine cream cheese, tarragon, and lemon zest and juice; season mixture with salt and pepper.
Dividing evenly, spread bread with cream cheese mixture (about 1 teaspoon per slice). Top with smoked salmon, and garnish with tarragon leaves.

HOT-SMOKED SALMON WITH TARRAGON CRèME FRAîCHE

Hot-Smoked Salmon with Tarragon Crème Fraîche image

Provided by Rick Martinez

Categories Kid-Friendly Salmon Summer Grill/Barbecue Healthy Bon Appétit Small Plates

Yield 8 Servings

Number Of Ingredients 14

Ingredients

1 (4-pound) skin-on center-cut salmon fillet, pin bones removed
Nonstick vegetable oil spray
Kosher salt
1/2 medium shallot, finely chopped
2 cups crème fraîche
2 tablespoons chopped fresh tarragon
1 teaspoon finely grated lemon zest
3 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 teaspoon celery seeds
Bagels, capers, sliced avocados, sliced cucumbers, watercress, and sliced scallions (for serving)
Special equipment:
In addition to a 17" cast-iron skillet, you'll need a 14" circular wire rack ($28; amazon.com), mesquite or hickory wood chips, and three 6" bamboo skewers.

Steps:

Pat salmon dry, then generously coat skin and wire rack with nonstick spray. Place salmon, skin side down, on rack and set inside a rimmed baking sheet; season salmon flesh well with salt. Chill, uncovered, 3 hours.
Whisk shallot, crème fraîche, tarragon, and lemon zest in a small bowl to combine; taste and season with salt. Cover and chill.
Crumple 2 large sheets of heavy-duty foil to form two 4"-diameter balls. Heat skillet over medium-high, 6 minutes. Spread 2 cups wood chips in center of skillet and let char until partially blackened and smoking, about 5 minutes. Sprinkle coriander seeds, peppercorns, dill seeds, and celery seeds over chips. Carefully set rack with salmon in skillet over chips. Set foil balls on either side of fillet and push 3 skewers vertically into fillet along the bloodline about 1" deep and 3" apart. Loosely cover skillet with foil, using foil balls and skewers as support so there is space for smoke to circulate around the fish.
Reduce heat to medium and smoke salmon 8 minutes, then reduce heat to lowest setting and cook until an instant-read thermometer inserted into the thickest part of fillet registers 120°F, 10-15 minutes. Transfer rack with salmon back to baking sheet and let cool 30 minutes.
Serve salmon at room temperature with tarragon crème fraîche, bagels, capers, avocados, cucumbers, watercress, and scallions alongside.

Tips:

Use high-quality smoked salmon for the best flavor. Look for salmon that is firm and has a deep, rich color.
If you don't have crème fraîche, you can substitute sour cream or Greek yogurt.
Freshly chopped tarragon is best, but you can use dried tarragon if necessary.
Serve the canapés immediately after making them, or they will get soggy.
You can make the canapés ahead of time and store them in the refrigerator for up to 2 hours. Just assemble them just before serving.

Conclusion:

Smoked salmon canapés with tarragon are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with just a few simple ingredients and can be assembled in minutes. These canapés are sure to be a hit with your guests, and they are also a great way to use up leftover smoked salmon.