These simple smoked salmon canapés are a real crowd-pleaser, whist being the perfect nibble with a glass of fizz…or two!

Quick and easy to assemble, this canapé recipe is handy to have up your sleeve for dinner parties and other get-togethers where only finger food and bite-sized snacks will do.

If you can, try and source the best quality smoked salmon possible for this recipe.

We used Loch Duart Salmon, which comes from a unique broodstock, and bear a strong similarity to wild salmon, not just in appearance and structure but in taste as too.

2 Fingers Chunky Wasabi Tartare Sauce is made using fresh British Wasabi grown in Dorset, which counter balances the richness of the salmon well.


3 Slices Granary Wholemeal Bread

300g Loch Duart Oak Smoked Salmon – portioned into wide strips

12 – 14 Tsp 2 Fingers Chunky Wasabi Tartare Sauce

1 Tbsp. Chives – finely chopped

Shichimi Powder (optional) – to season


1) Using a small cookie-cutter, cut out circles from the bread, exclude the crusts. Toast lightly on each side.

2) To assemble, add about a teaspoon of 2 Fingers Chunky Wasabi Tartare Sauce to the toasted bread. Top with a strip of smoked salmon.

3) Garnish with a pinch of chives. Add a dusting of Shichimi Powder to add a warm note if you like!

Why not try making smoked salmon canapés using 2 Fingers Chunky Creole Tartare Sauce instead?

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