Do you like canapés? I find them ideal for buffets, to accompany appetizers, and as a starter. Today we are talking about a trio of canapés made with smoked fish: salmon, tuna, and swordfish, accompanied by a layer of delicious parsley cream. The canapés are made with baguette bread, and the parsley cream is prepared with simple spreadable cream cheese and fresh parsley leaves. It’s a very chic, elegant, and quick finger food appetizer that can also be made with gluten-free and lactose-free ingredients. The trio of canapés is ready to serve at the table, accompanied by a glass of bubbly. You can prepare it in advance and store it in the fridge, in a tightly closed container, until dinner time. They have a delicious flavor, enriched by the smoked note of the fish, which your guests will enjoy.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 30
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 baguette
- 12.35 oz spreadable cream cheese (also lactose-free)
- as needed fresh parsley leaves (or celery leaves)
- 7.05 oz smoked salmon
- 7.05 oz smoked tuna
- 7.05 oz smoked swordfish
Steps
The number of canapés is purely indicative, as it depends on how thick you slice them; I recommend not going beyond half a finger thickness.
I prepared 10 canapés for each type of smoked fish, for a total of 30, but you can prepare many more or fewer depending on your needs.
Let’s prepare the cream. In a blender or the bowl of an immersion blender, put the spreadable cream cheese and washed and dried parsley leaves (or celery leaves), according to your taste. Blend until you obtain a smooth mixture. Taste to decide if more parsley leaves are needed for a more pronounced flavor.
Slice the baguette into slices about 1/2 finger thick, spread a heaping teaspoon of parsley cream on the slices of bread (without overdoing it, to avoid covering the taste of the smoked fish), and arrange them on a serving tray.
Cut the salmon, tuna, and swordfish into strips (you can decide the size according to your taste) and cover our canapés. Serve immediately, or store in the fridge until ready to enjoy. Complete the decoration of our canapés with chopped parsley. That’s it. The trio of canapés with salmon, tuna, and swordfish is ready to be enjoyed.
The extra idea.
The parsley cream can be replaced with mayonnaise, either traditional or yogurt-based.
Parsley can be replaced not only with celery but also with a pinch of oregano, which goes equally well with the smoked note of the fish.
Besides the baguette, you can use various other types of bread, such as rye (delicious with smoked fish), oat, seed, and so on.
You can also use gluten-free bread and lactose-free cheese.
Using a piping bag, you can create fancy and elegant decorations with the cream on your canapés.
Bon appetit
