Souffled Smoked Salmon Canapes

By Florence Fabricant

Updated October 10, 2023

Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
3(6)
Comments
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Featured in: FOOD; Whipping Up Canapes on Short Notice

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Ingredients

Yield:24 - 30 canapes

  • ⅓ cup whipped cream cheese

  • 3 tablespoons milk

  • 2 ounces smoked salmon

  • 1 teaspoon lemon juice

  • Freshly ground black pepper

  • 2 egg whites

  • Salt

  • 24 to 30 melba toast rounds

  • 1 tablespoon finely minced fresh dill

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 3 milligrams cholesterol; 25 calories; 1 gram saturated fat; 1 gram fat; 43 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat broiler. Line a baking sheet with foil.

  2. Step 2

    Beat the cream cheese with the milk. Finely mince the salmon and mix it with the cream cheese. Season with lemon juice and pepper.

  3. Step 3

    Beat the egg whites with a pinch of salt until they hold firm peaks and are still creamy. Stir one-fourth of this mixture into the salmon mixture, then fold in the rest.

  4. Step 4

    Arrange the melba toast rounds on the baking sheet and spoon some of the salmon mixture onto each. Place under the broiler and broil until lightly browned.

  5. Step 5

    Transfer the canapes to a serving dish and top each with a pinch of fresh dill, then serve.

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Ratings

3 out of 5
6 user ratings
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Comments

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DianeT

Sounds lovely! Just need a bit of advice: What is the equivalent of regular brick cream cheese, softened? During the pandemic, l’m not running to the store for whipped cream cheese when I have a perfectly good 8oz brick. Thank you.

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