Smoked Salmon & Caviar Canapes with Creme Fraiche and Dill

Smoked Salmon & Caviar Canapes with Creme Fraiche and Dill


A great way to kick off any celebration! These bite size treats are always a crowd pleaser. Any leftover smoked salmon makes for wonderful brunch the next day. Omelettes, Eggs Benedicts, and Quiches, oh my… 🙂  


Smoked Salmon & Caviar Canapes

Homemade Creme Fraiche

  • 1 cup 35% Whipping Cream
  • 3 Tbsp Buttermilk or regular sour cream


Homemade Creme Fraiche

  1. In a bowl, stir together cream and buttermilk. 
  2. Cover with a lint-free kitchen towel and let stand at room temperature (68 to 72 °F/20 to 22° C) for about 24 hours until thickened. 
  3. It should smell fresh and nutty. (Discard if it develops any extremely sour or off aromas.)
  4. Stir with a whisk to blend, transfer to an airtight container or cover bowl with plastic wrap and refrigerate until chilled, for about 8 hours, and use within 1 week.


  1. Fold each slice of smoked salmon and attractively place on each melba toast round or baguette crisp.
  2. Place some creme fraiche into a piping bag, and pipe a bit onto each piece of smoked salmon.
  3. Top each dollop of creme fraiche with some salmon caviar, and garnish each with a dill sprig.

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