SALMON and ROBIOLA CANAPÉS, easy and quick, delicious recipe for an appetizer with salmon ready in minutes, perfect for the holiday season, elegant and tasty.
SALMON and ROBIOLA CANAPÉS, the appetizer that saves any occasion! Easy, quick, impressive, and always a hit, especially when you want to serve something elegant without spending half a day in the kitchen. I call them my “holiday-savers” because just 10 minutes are enough to prepare a perfect appetizer for Christmas, New Year’s, or an impromptu aperitif with friends.
I’ll tell you the truth: the first time I made them was completely by chance. I had a couple of slices of smoked salmon in the fridge, some robiola, and a bit of sandwich bread leftover from another recipe. I put them together quickly, and… magic! They became one of the most requested things during the holidays. It’s impossible to resist that creamy and slightly tangy robiola paired with the bold, smoky flavor of the salmon.
The beauty of these salmon and robiola canapés is that they can be made in a thousand variants: you can use whole wheat bread, crostini, crackers, or even ready-made vol-au-vents. And then you can have fun with the decorations — I always add some fresh dill, a lemon zest, and a sprinkle of pink pepper: in two seconds, they become real mini buffet masterpieces!
Join me in the kitchen today for salmon and robiola canapés.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: New Year's, Christmas
Ingredients
- 2 slices sandwich bread
- 3 tablespoons robiola
- 0.7 oz mayonnaise
- sliced almonds
- pink pepper
- pepper
- arugula
Steps
Cut 3 stars of 2.75 inches from each slice of sandwich bread; you can also use regular bread.
Place them on a baking tray or in an air fryer, oil them, and bake at 338°F for about 5 minutes, or you can skip cooking if you’re short on time.
In a bowl, mix the robiola with mayonnaise, salt, and pepper.
Spread the cream on the canapés, add a few arugula leaves, the salmon, a sprinkle of pepper, some pink pepper grains for color, and sliced almonds.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article THANK YOU!
SALMON and ROBIOLA CANAPÉS
Smart tips from a blogger:
Add a hint of sweet mustard or a drizzle of honey to the robiola for a more interesting taste.
If you want a super fresh effect, add some chopped chives to the cream.
Use crustless sandwich bread, roll it out slightly with a rolling pin, and cut it with a Christmas-shaped cutter for a cute touch.
To make them even more delicious, you can wrap the canapés in a thin slice of salmon and serve them as mini rolls.
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM AND ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ SALMON and ROBIOLA CANAPÉS
Here are my salmon and robiola canapés, an easy and refined appetizer that always wins everyone over. Perfect for the holiday season, but also for an elegant dinner or a last-minute aperitif. Trust me: once you’ve tried them, you’ll make them every year!
Can I prepare them in advance?
Yes, but the trick is to store them in the fridge well covered with plastic wrap and take them out 10 minutes before serving. This way, the robiola stays creamy, and the bread doesn’t dry out.
What type of salmon is best to use?
Norwegian smoked salmon is perfect, but if you want a milder taste, you can try Scottish or even freshly seared salmon.
Can I replace the robiola?
Sure! Philadelphia, creamy ricotta, or goat cheese work well if you want a more intense note.
How do I serve the salmon and robiola canapés?
On an elegant tray, maybe decorated with lemon slices and some sprigs of dill or rosemary. Or skewer them with a toothpick and serve them as finger food: practical and irresistible!
