Smoked Salmon Bites with Dill Caper Cream Smoked Salmon Bites with Dill Caper Cream

Smoked Salmon Bites with Dill Caper Cream Image by: Smoked Salmon Bites with Dill Caper Cream Author: Canadian Living

Garnish with additional dill sprigs or salmon roe.

  • Portion size 20 servings
  • Credits : Holiday Best 2005


  • 7 white bread
  • 1 tablespoon extra-virgin olive oil
  • 26 capers
  • 1/4 cup light mayonnaise
  • 2 teaspoons finely chopped fresh dill (or 1/2 tsp dried dillweed)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon pepper
  • 5 smoked salmon
  • 1 piece English cucumber


With rolling pin or bottle, flatten each slice of bread. Using 2oe-inch (5.5 cm) round cookie cutter, cut out 20 shapes. Lightly brush both sides of each with oil; press each into cup of mini-muffin pan.

Bake in centre of 350°F (180°C) oven until light golden and crisp, about 12 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month; recrisp in oven.)

Remove 20 capers and set aside. Coarsely chop remaining capers; place in small bowl. Add mayonnaise, dill, lemon juice and pepper; mix lightly.

Cut salmon into 1 1/2- x 1/2 inch (4 x 1 cm) strips; roll into rosettes. Quarter cucumber lengthwise; thinly slice crosswise. (Make-ahead: Cover and refrigerate salmon, cucumber, capers and sauce for up to 8 hours.)

Spoon 1/2 tsp (2 mL) mayonnaise mixture into each bread cup. Tuck 1 salmon rosette and cucumber slice in each; garnish with caper.

Nutritional facts PER PIECE: about

  • Sodium 157 mg
  • Protein 2 g
  • Calories 49.0
  • Total fat 2 g
  • Cholesterol 3 mg
  • Saturated fat trace
  • Total carbohydrate 5 g


  • Iron 3.0
  • Folate 4.0
  • Calcium 1.0
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Smoked Salmon Bites with Dill Caper Cream