Smoked salmon roses on rye toasts

(55 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Smoked slamon roses on rye toast
Smoked slamon roses on rye toast
  • Serves: 6

  • Prep time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

The smoked salmon canapes are great for party buffets or an easy mess free snack to hand around at drinks parties. Your guests are guareenteed to be impressed by these stylish mouthsize treats. Simply curl up smoked salmon slices to create impressive roses that top rye toasts piped with a little cream cheese and crème fraiche mixture flavoured with fresh herbs and lemon. Prep in advance and store in the fridge then simply assemble on the day. Why not try serving in three's with a little salad garnish as a light starter or making one larger salmon rose on half a slice of rye?


  • 150g rye bread, toasted
  • 100g half fat crème fraiche
  • 100g light cream cheese
  • 1 lemon, zest & juice
  • 2tbsp fresh chives, finely chopped
  • 1tbsp fresh dill, 1tbsp finely chopped & 1tbsp sprigs
  • 120g smoked salmon

Get ahead by making making up the cream cheese mixture up to 3 days in advance. Just pop in the fridge in its piping bag. You can also store the toasted rye breads circles in an air tight tin overnight


  1. Using a 4cm round cookie cutter cut out rounds from the toasted rye bread.
  2. Using an electric hand mixer beat the crème fraiche, cream cheese and lemon juice together until smooth. Fold through the chopped fresh herbs and a pinch of salt. Spoon into a piping bag with a star nozzle and pipe little nosettes onto each rye circle.
  3. Roll up a small slice of salmon and curl out the edges to form a rose. Place one ontop of each canape and garnish with lemon zest and a small sprig of dill.

Your rating

Average rating

  • 3
(55 ratings)

Your comments

comments powered by Disqus

FREE Newsletter