Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Toppings
Lemon Butter
Method
Preparation of Base
- 1
Slice the Baguette
Cut the baguette into 1/2 inch thick slices and arrange them on a baking sheet.
- 2
Toast the Bread
Preheat your oven to 400°F (200°C). Toast the baguette slices in the oven for about 5-7 minutes until they are lightly golden.
- 3
Spread Cream Cheese
Remove the toasted baguette slices from the oven and let them cool slightly. Spread a generous layer of cream cheese over each slice.
Preparing the Toppings
- 4
Layer the Smoked Salmon
Place slices of smoked salmon on top of the cream cheese-covered baguette slices.
- 5
Add Capers and Dill
Sprinkle capers and fresh dill over the smoked salmon on each canape.
Making Lemon Butter
- 6
Melt the Butter
In a small saucepan over low heat, melt the unsalted butter.
- 7
Mix in Lemon Juice and Zest
Once melted, remove from heat and stir in the lemon juice and lemon zest until well combined.
- 8
Serving
- 9
Arrange and Serve
Arrange the canapes on a serving platter and serve immediately.