Deck The Layers
Wild Caught Smoked Salmon & Caviar Canapes

Not only is this appetizer visually appealing, it follows up it’s good looks with some very special flavors.  You can create this the day before and cut just prior to serving.

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Wild Caught Smoked Salmon & Caviar Canapés

Course Appetizer
Servings 16 appetizers

Ingredients

Making the Flavored Cream Cheese

  • lb ¾Cream Cheese room temperature
  • Zest of ½ a Lemon
  • Juice of ½ a Lemon
  • 1 teaspoon capers chopped
  • 1 tablespoons ½Chives chopped
  • Pinch of Dill Weed
  • Dash of Cayenne
  • Dash of Cracked Pepper

Creating The Canapes

  • 8 slices Pepperidge Farms Dark Pumpernickel Party Size Bread
  • 6 oz Ducktrap Wild Salmon Sockeye Smoked

The Final Touch

  • oz Romanoff Vodka Lumpfish Caviar 2jar
  • Sprigs of Fresh Dill

Instructions

Making The Flavored Cream Cheese

  • Whip the cream cheese till light and fluffy. Add the remaining ingredients and stir until incorporated. Set to the side.

Creating the Canapes

  • Spread cream cheese mixture over slices of bread. Top each with salmon (it’s OK to use pieces of salmon to cover cheese, you won’t notice it once you cut the appetizer). Add a second layer of cheese and top with a second layer of salmon. Put a final layer of cheese on the top. Refrigerate for several hours or overnight, covered. Place toothpicks in your appetizers to keep plastic wrap from touching the cheese.

The Final Touch

  • Top each appetizer with the caviar. Using a sharp serrated knife, cut the appetizers in half. Using the knife, trim the outer edges to create a clean look. Keep chilled till ready to serve. Garnish with a sprig of fresh dill just prior to serving.

Notes

SUBSTITUTIONS
Duck Trap Wild Sockeye Salmon: Any thinly sliced smoked salmon
Romanoff Vodka Lumpfish Caviar: Red Salmon Caviar
Don’t Care For Caviar? Top final cheese layer with a second slice of Pumpernickel Bread.