Smoked Salmon Canapé with Wasabi Crème Fraîche

Smoked Salmon Canapé with Wasabi Crème Fraîche


  • ¼ cup crème fraîche or sour cream
  • 1 teaspoon prepared white horseradish
  • ½ teaspoon prepared wasabi (Japanese horseradish paste)
  • 2 9-inch sheets frozen puff pastry, defrosted
  • 3 ounces sliced smoked salmon, cut into 24 equal pieces
  • Fresh dill


1. Preheat oven to 400 degrees.

2. In a small bowl, combine the crème fraîche, horseradish, and wasabi and set aside.

3. Using a 2-inch round cookie cutter or juice glass, cut out the puff pastry. Place on a baking sheet and bake for 18 minutes. Set on racks to cool.

4. Spoon a small dollop of the crème fraîche mixture on each pastry round. Top with a small mound of salmon and garnish with a tiny sprig of dill.  

Makes 24 pieces. 

-Colin Cowie

CCC Promo 1
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