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Ingredients
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Smoked Fish Filling
Crisp Base and Garnish
Method
Smoked Fish Filling
Flake and combine
Carefully flake the smoked fish into small bite-sized pieces, removing any bones or larger skin pieces. Place the flaked fish in a small mixing bowl.
Soften and mix bases
Add the softened cream cheese and mayonnaise to the bowl. Use a small fork to break up the cream cheese and gently fold until the mixture is smooth but still slightly chunky — you want visible pockets of fish, not a puree.
Season and finish
Stir in the finely chopped shallot, chopped capers, lemon juice, black pepper, and finely chopped dill. Taste and adjust seasoning — add a small pinch more lemon if needed. The mixture should be creamy, bright, and lightly seasoned.
Assembly and Serve
Place three thin rye cracker rounds on a serving plate. Using a small spoon or a piping bag fitted with a plain round tip, mound about 10 g (approximately 0.35 oz) of the smoked fish filling onto each cracker to total 30 g across the three canapés.
Garnish each canapé with a tiny pinch of lemon zest and a microgreen or small dill sprig. Finish with a light twist of freshly ground black pepper if desired.
Serve immediately at room temperature. These bite-size canapés are best eaten within 30 minutes of assembly to keep the crackers crisp.