Hot Smoked Salmon Canapés

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Photo by Michael Piazza

This is a celebration of three incredible local products and the easiest hors d’oeuvre of them all—it’ll take longer to put these items in your grocery cart than it will to assemble an entire tray of elegant, sophisticated bites to pair with Champagne or prosecco.

Makes 12

12 Effie’s Homemade biscuits (Corncakes, Oatcakes or Ryecakes)
12 tablespoons Shy Brothers’ Farm Cloumage
1 (4-ounce) package Boston Smoked Fish Co.’s hot-smoked salmon, flaked
sprigs of fresh dill, for garnish
lemon juice, optional

Spread 1 tablespoon Cloumage onto each biscuit and top with a few flakes of salmon. Garnish with a sprig of dill, a squeeze of lemon if you like and some cracked black pepper.

This recipe appeared in the Winter 2019 issue as part of a larger story on pantry staple hors d’oeuvres.

edible basics, WINTER, APPETIZERS, RECIPESSarah Blackburnparty from the pantry, boston smoked fish, salmon, dill, cloumage, effie's homemade, winter recipes, Winter 2019, Edible Basics, APPETIZERS, winterComment