Easy yet Elegant Salmon Roe Canapés bring the wow factor to parties without the high price tag to match. Tasty briny nibbles of smoked salmon mousse canape topping on crispy bases garnished with glossy pearls of salmon caviar.
Smoked salmon canapés with caviar are a seafood appetizer with a luxurious edge and appearance. If you're looking for fancy finger foods to serve at parties, look no further.
Is salmon roe caviar?
Salmon roe can be called caviar if it is prefixed by the fact it is from a Salmon fish and not the Sturgeon fish. Salmon caviar are beautiful orange/red pearls that pop in the mouth and have a delicious salty taste. Read my guide to salmon roe vs caviar to find out more about this luxury ingredient that makes a decadent addition to special occasions.
The main ingredients for this canape recipe are actually very simple and easy to come by, which makes it a very easy recipe for a busy host holding a party!
For the canape bases
- Bread: I use brown bread (wholemeal bread) as I personally prefer it with salmon, and there is more of a visual contrast between the smoked salmon mousse topping and the salmon roe. You can use white bread if you prefer for the easy canape base.
- Cooking oil: Use a neutral oil to avoid mixing up flavor profiles; I like to use canola, rapeseed, or vegetable oil. Avoid using olive oil; it can be bitter and overpowering.
Alternatively, you can use store-bought crostini, blinis, or homemade vol au vent cases for these salmon caviar canapes. Some people even use crispy potato slices!
For the smoked salmon mousse canape topping
- Smoked salmon - Buy a good quality smoked salmon to blend up into a mousse for the salmon caviar canape topping.
- Cream cheese - Tangy, silky cream cheese makes this easy canape taste rich and decadent. Use full-fat, high-quality cream cheese, or it can be watery.
- Crème Fraiche - If you cannot find this traditional French ingredient, you can use sour cream or even Greek yogurt for that vital bit of acidity.
- Fresh lemon - Lemon juice and zest lift the flavors and help to cut through the fattiness of the salmon.
- Chives - Fresh chives give some onion flavor that adds depth to the mousse.
- Salt and freshly ground black pepper: You will not need much salt in this recipe as salmon roe and smoked salmon are both naturally salty.
For the garnish
- Salmon roe - Our beautiful salmon roe perches on top of the smoked salmon mousse. It is usually stocked in larger supermarkets in the seafood section, especially around the festive party season, or it is easily available to buy online.
- Dill - A sprig of fresh dill is the ultimate herb pairing for salmon recipes, like my easy salmon en croute with dill cream sauce.
See the recipe card at the bottom of this post for full quantities and step-by-step instructions on how to make this delicious salmon roe canapés recipe.
Cut the canape bases from the bread slices and roll them out with a rolling pin to condense them down.
Dip the bread bases into oil and bake in a preheated oven at 200C/400F for around 10 minutes or until golden brown and crisp.
In a food processor, blend the smoked salmon, cream cheese, creme fraiche, chives, lemon zest, and lemon juice until smooth. Season with salt and pepper.
Spoon, pipe, or quenelle the smoked salmon mousse onto the canape bases and top with a teaspoon of salmon roe and a small sprig of fresh dill.
You can mix the smoked salmon mousse by hand using a fork to break apart the fish and blend it together in a medium bowl. It will just be a bit chunkier, but that's no bad thing.
Chef's notes and serving suggestions
I like to use a couple of teaspoons to quenelle the smoked salmon mousse canape topping. It just makes it look fancier and more professional in appearance. Because who doesn't love serving restaurant quality food at home?
Allow around a ¼ teaspoon of caviar per canape. You can also use trout roe if salmon roe is not available.
I like to allow for 10 canapes per person per hour of an event.
Wine pairing for salmon roe canapés
I'd pair an Oak-aged Chardonnay or Viognier with this canape recipe. The smoky, salty, and rich taste of these salty salmon roe canapes makes them more of a challenge to wine pair, but we just need a white wine to cut through it all.
Read more food and wine pairing tips here to elevate all your parties and special occasions.
You will need a baking tray (baking sheet) to make the bread base, a mixing bowl, or a food processor for the smoked salmon mousse.
I use teaspoons to assemble my canapes, but you could also pipe the topping on using piping bags and then garnish with the roe.
To perfectly garnish your canapes every time with a sprig of dill or other fresh herbs, use a pair of kitchen tweezers.
How to store
Store all of the ingredients separately and assemble before serving.
The canape bases can be kept in an airtight container at room temperature for 2-3 days, or they freeze really well. You can also freeze salmon roe, and it will keep for 6 months in an airtight container.
Do not freeze the smoked salmon mousse topping.
Yes, the terms salmon roe and salmon caviar both refer to the eggs of a salmon fish.
Salmon roe is significantly lower in price than caviar whilst still giving a luxury edge to seafood canapes and party appetizers.
Yes, salmon roe can be frozen in an airtight container and will last for up to 6 months.
Easy & Elegant Salmon Roe Canapés Recipe
- 6 slices Bread
- 3 tablespoon Cooking oil
Smoked salmon mousse
- 150 grams (5 oz) Smoked salmon
- 280 grams (8 oz) Cream cheese
- 2 tablespoon Creme Fraiche
- 1 Lemon
- 2 tablespoon Chives
- Salt and pepper
- 85 grams (3 oz) Salmon roe
- 2 tablespoon Fresh dill
- Preheat the oven to 200C/400F
- Roll the slices of bread out until they condense right down, then cut out shapes using a knife or a cookie cutter.
- Pour the oil onto a plate, then dip each side of the bread base into it and put them onto a lined baking tray.
- Bake for 10 minutes or until crisp, then allow to cool completely.
Smoked salmon mousse topping
- Blend the smoked salmon, cream cheese, creme fraiche, lemon juice, lemon zest, and chives together until smooth. Season with salt and pepper.
How to assemble
- Use two teaspoons to quenelle the smoked salmon mousse on top of each canape base.
- Use another teaspoon to gently top the canapes with pearls of salmon roe.
- Garnish with a small sprig of fresh dill and serve immediately.
Other elegant dinner party recipes
Looking for other easy salmon roe canape recipes like this? Try these: