Appetizers
Nova Scotia Smoked Salmon Bites
Ingredients
- - 200g (7 oz) Nova Scotia cold-smoked salmon, thinly sliced
- - 24 small rye crackers or cocktail rye bread rounds
- - 125g (1/2 cup) cream cheese, softened
- - 15ml (1 tbsp) fresh lemon juice
- - 15g (2 tbsp) fresh dill, chopped, plus extra sprigs to garnish
- - 1 small shallot, finely minced
- - Capers, drained, to garnish
Method
- In a small bowl, beat the cream cheese with the lemon juice and chopped dill until smooth and well combined.
- Spread a thin, even layer of the dill cream cheese onto each rye cracker.
- Fold or drape a small piece of smoked salmon over each cracker.
- Scatter a few pieces of minced shallot and a caper or two over each bite.
- Garnish with a small sprig of fresh dill and arrange on a platter to serve immediately.
Introduction: Atlantic Canada's cold-smoking tradition, rooted in Nova Scotia's fishing communities, produces silky, delicately smoked salmon that has become a fixture of Canadian entertaining, often served simply on rye or crackers with a touch of cream cheese and dill.
Cultural Background: Atlantic Canada's cold-smoking tradition, rooted in Nova Scotia's fishing communities, produces silky, delicately smoked salmon that has become a fixture of Canadian entertaining, often served simply on rye or crackers with a touch of cream cheese and dill.
Tips: Keep the smoked salmon well chilled until the last moment before assembling, as it softens quickly at room temperature. Assemble no more than 30 minutes before serving to keep the crackers crisp.
Variations: Swap rye crackers for cucumber rounds for a lighter, gluten-free version. A little horseradish cream can replace the dill cream cheese for extra bite. Contains fish; no authentic vegetarian version, as smoked salmon is the defining ingredient.
Storage: Assembled bites are best eaten within a few hours; components (salmon, cream cheese mixture, crackers) can each be stored separately in the fridge for up to 3 days.
Reheating: This is a cold dish and is not reheated.
Nutrition: Per bite: approx. 55 kcal, 3g protein, 4g carbohydrate, 3g fat, 0.3g fibre, 140mg sodium.
FAQs:
Q: What is the difference between cold-smoked and hot-smoked salmon here?
A: Cold-smoked salmon is silky and translucent, cured at low temperatures, while hot-smoked is fully cooked and flakier; this recipe uses the classic cold-smoked style.
Q: Can this be made gluten-free?
A: Yes, simply use gluten-free crackers or cucumber rounds in place of rye.