This Mary Berry Double Salmon Canapé recipe (often served on blinis) is a luxurious and bite-sized party treat. It combines the creaminess of fresh poached salmon pâté with the salty tang of smoked salmon. It is the perfect make-ahead appetizer, ready in about 20 minutes.
Mary Berry Double Salmon Canapés Ingredients
For the Filling
- 175g (6oz) fresh salmon fillet, skinned
- 100g (3½oz) full-fat soft cheese (cream cheese)
- 1 tbsp creamed horseradish sauce
- 1 tsp fresh lemon juice
- Salt and freshly ground black pepper
For Assembly
- 1 packet of 20–24 cocktail blinis (or use rounds of toasted rye bread)
- 100g (3½oz) smoked salmon, cut into small strips
- Fresh dill sprigs, for garnish
- Lemon zest, for garnish (optional)
How To Make Mary Berry Double Salmon Canapés
- Cook the fresh salmon: Wrap the fresh salmon fillet tightly in aluminum foil (shiny side in). Place on a baking tray and bake in a preheated oven at 190°C (170°C Fan/Gas 5) for 15 minutes until just cooked and opaque. Alternatively, you can poach it in a little water or microwave it for 2–3 minutes. Allow the salmon to cool completely.
- Make the creamy base: In a medium bowl, combine the full-fat soft cheese, creamed horseradish sauce, and lemon juice. Mix well until smooth. Season generously with salt and black pepper.
- Incorporate the fish: Flake the cooled fresh salmon into the bowl, removing any bones. Fold it gently into the cream cheese mixture. You want to keep some texture, so don’t mash it into a smooth paste.
- Prepare the blinis: Warm the blinis according to the packet instructions (usually 4 minutes in the oven or a quick toast). Allow them to cool slightly so they don’t melt the cheese topping immediately.
- Assemble the canapés: Spoon a teaspoonful of the salmon cream mixture onto each blini. (For a neater look, you can pipe the mixture using a piping bag with a large nozzle).
- Garnish and serve: Roll the small strips of smoked salmon into rosette shapes and press one lightly onto the top of each mound of filling. Garnish with a small sprig of fresh dill and a grating of lemon zest if desired. Serve within an hour of assembly.
Recipe Tips
- The “Double” Effect: Using fresh salmon for the creamy base ensures the canapé isn’t overwhelmingly salty, while the smoked salmon topper adds that luxurious cured flavor. It’s the perfect balance.
- Make Ahead: You can make the fresh salmon filling up to 2 days in advance and keep it covered in the fridge. Assemble the canapés on the blinis just before your guests arrive to prevent the base from getting soggy.
- Bone Check: Be extremely diligent when flaking the fresh salmon. A single pin bone can ruin a delicate canapé.
- Alternative Base: If you can’t find blinis, this topping is delicious on cucumber rounds (for a gluten-free option) or toasted squares of pumpernickel bread.
What To Serve With Mary Berry Double Salmon Canapés
These are perfect passed appetizers for a cocktail party.
- Champagne or Prosecco: The bubbles cut through the rich cream cheese.
- Cucumber Bites: A fresh contrast to the fish.
- Deviled Eggs: Another classic retro party staple.
- Cheese Straws: A crisp, savory snack.
How To Store Mary Berry Double Salmon Canapés
- Refrigerate (Filling): The filling can be stored in the fridge for up to 2 days.
- Refrigerate (Assembled): Once assembled, they should be eaten within 2 hours, otherwise the blinis will become soft and mushy.
- Freeze: Do not freeze.
Mary Berry Double Salmon Canapés Nutrition Facts
- Calories: 65kcal
- Protein: 3g
- Carbohydrates: 4g
- Fat: 4g
- Saturates: 2g
- Sugar: 0.5g
- Salt: 0.2g
Nutrition information is estimated per single canapé.
FAQs
Can I use canned salmon?
In a pinch, yes. Use high-quality canned salmon and drain it very well. However, fresh poached salmon gives a much sweeter, lighter flavor and better texture.
Can I pipe the filling?
Yes, but you must ensure the fresh salmon is flaked very finely so it doesn’t block the piping nozzle. Use a wide star nozzle for a decorative effect.
Do I have to warm the blinis?
It is recommended to warm them to refresh the texture (make them fluffy), but let them cool before topping. If you top them while hot, the cream cheese will melt and run off.
Try More Recipes:
- Mary Berry Hot Smoked Salmon Salad Recipe
- Mary Berry Miso Salmon Recipe
- Mary Berry Salmon with Cream Cheese and Peppers Recipe
Mary Berry Double Salmon Canapés Recipe
Description
Elegant party bites featuring a base of poached salmon and horseradish cream on blinis, topped with a rosette of smoked salmon.
Ingredients
Instructions
- Cook fresh salmon in foil at 190°C for 15 minutes; cool.
- Mix soft cheese, horseradish, lemon juice, salt, and pepper.
- Flake cooled salmon and fold into the cheese mixture.
- Warm blinis slightly and place on a serving platter.
- Spoon or pipe the salmon mixture onto the blinis.
- Top each with a piece of smoked salmon and a sprig of dill.
- Serve immediately.
Notes
- Using two types of salmon provides a depth of flavor that a standard smoked salmon canapé lacks; the fresh salmon provides bulk and mildness, while the smoked salmon provides the salty punch.
- It is essential to let the cooked fresh salmon cool completely before mixing with the cheese, otherwise, the mixture will split and become oily.
- If you are preparing these for a party, you can cook the salmon and mix the filling the day before, leaving you only the assembly to do on the night.
Mary Berry Double Salmon Canapés Recipe
