Bayside Gazette 10031 Old Ocean City Blvd.
Berlin, MD 21811
Phone: 410-641-0039
Fax: 410-641-0085


Smoked salmon canapes follow basic rules

5/9/13 | By Paul Suplee, CEC PCIII

There is nothing quite like seeing the flash of fear on a child’s face when he realizes that his seat on the water park ride is now at the bow of the craft ... heading backwards as he plummets over the falls.

It seemed that the more he requested of the lifeguards to be facing the deep and fast drop the more they employed their stealthy tactics of spinning the multi-person tube just right. I guess it’s the same as pushing the “close door” button on the elevator when someone with an armful of groceries is asking you to hold the car.

 Our children enjoyed their weekend at Great Wolf Lodge a few weeks ago as did we. While enjoying the three-acre, four-story water park, it seemed as though the more hair-raising rides we went on, the more our youngest would defy his young mind’s logical processes and continue to get on the rides for more excitement.

Arriving home, there was no rest for the weary. It was time to get down to business as I had to plan and cook a cocktail party for some acquaintances in the following week. In going through my mind’s rolodex of items I recalled these beautiful and simple cold smoked salmon canapés, knowing that they would fit the bill.

In the cold smoking process, it is important that you cure the salmon first. There is absolutely nothing difficult about this, but it is time-consuming. You can coat the salmon and let it sit in the icebox for 2-3 days, rinse and dry and then smoke. Nothing is difficult. It just takes time.

The Scots are well known for their cold-smoked salmon and it does my heart good to try to recreate the nova lox of the old country. Mine will not be identical, but then if they were, I would just buy the side of salmon and be done with it.

I use a basic formula when making canapés and it is one that I share with all of my employees and students. Follow this simple guideline and you won’t go wrong:

n Base: think crouton, cucumber slice, Parmesan crisp, cracker, et al.

n Spread: Cream cheese, mayonnaise or aioli, flavored butters.

n Main item: The reason why the guest is choosing the hors d’oeuvres – shrimp, chicken, tuna, et al.

n Garnish: caviar, herbs, candied fruits, coarse sea salt, et al.

As you go through the recipe, feel free to substitute herbs and flavorings. Let’s face it, not everyone wants caviar or fish roe as a garnish. And some people truly despise dill. It’s acceptable to cook to your taste. That’s the name of the game.

And while I finish making these, I can’t lie. I can’t stop laughing about the little one and his flashes of fear and adventure. It’s all in a day’s work.

Cold-Smoked Salmon Canapes

serves 6

1/2 pound cold smoked salmon (recipe follows)

1 cup herbed cream cheese (recipe follows)

18-24 Scallion Blini (recipe follows)

Tobikko or other inexpensive caviar, as needed

Fresh chervil leaves (Italian parsley is a good sub)

Step 1: Lay out the cooked blini on a lined baking pan

Step 2: Place your cream cheese on the blini using a pastry bag or two spoons to shape a quenelle (quasi-football shaped torpedo of food)

Step 3: Top the cheese with a thin slice of cold=smoked salmon

Step 4: Garnish with fish roe of your choice and a small sprig of chervil or Italian parsley

Cold Smoked Salmon

makes 1 pound

1 pound fresh salmon, skinned with pin bones removed

3/4 cup kosher salt

1/2 cup brown sugar

1 cup fresh dill and parsley

2 Tbsp. black peppercorns

5 bay leaves

Step 1: Grind any large spices such as peppercorns and bay leaves

Step 2: Combine with remaining ingredients except for salmon

Step 3: Sprinkle a liberal layer of the curing mix in a small pan

Step 4: Lay salmon on your cure mix and press

Step 1: Top with remaining cure mix and press with another pan on top

Step 2: Cure the salmon under refrigeration for at least 2 days

Step 3: Remove from the cure and rinse the salmon; pat dry

Step 4: Lay out unwrapped in the refrigerator and let air dry so that the surface develops what is called the pellicle; the tacky surface that attracts the chemical compounds from the smoking process

Step 5: Smoke at 150 degrees with apple and hickory chunks for about an hour

Step 6: Allow to cool unwrapped in the refrigerator and when ready, slice thin for use on the canapess

Scallion Blini

1 cup All-purpose flour 

1/2 tsp. baking powder 

3/4 tsp. kosher salt 

3/4 cup whole milk

1 egg

1/2 bunch scallion greens, finely chopped

1/4 pound unsalted whole butter, melted 

Step 1: Sift dry ingredients together

Step 2: Mix milk and eggs and then add the wet and dry together to form a smooth batter. Do not overmix!

Step 3: Drizzle in the melted butter until well incorporated

Step 4: Add the scallons and mix

Step 5: Cook the blini as you would a normal pancake, ensuring that they are cooked through but not dark on the outside

Step 6: Allow to cool to room temperature and set aside until ready to use

Herbed Cream Cheese

3/4 cup cream cheese, softened

juice and zest of 1 lmon

2 Tbsp. chopped fresh scallion

1 Tbsp. chopped Italian parsley

Salt and pepper to taste    

Combine all ingredient and season to taste

Paul G. Suplee is a certified executive chef and ProChef certified Level-3. He is a writer and culinary instructor. Find his ePortfolio at

There are no comments. be the first to post a comment.

«Go back to the previous page.