For the next recipe in the Betty Crocker Project, the Instagram community voted, and smoked salmon took a very close second place in the canapés round. (My friend Bari Newman, or @thegratefullplate on IG, is handling the winner: quick pizza canapés.)
My take on smoked salmon canapés turned out feeling fancy and fussy, yet required no fuss at all, thanks to high quality and healthy swaps, such as Monty’s plant-based butter and cream cheese. Make this totally vegan by opting for the smoked carrot version in lieu of the smoked salmon.
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- Sandwich bread of choice, crusts cut off and sliced into squares (I used Knead Love Bakery’s gluten-free sourdough)
- Non-dairy butter (Monty’s is my favorite by a mile)
- Non-dairy cream cheese (another vote for Monty’s here, and I used the scallion flavor)
- Smoked salmon or for the vegan option, smoked carrots (I used this Love + Lemons recipe)
- Parsley and capers to garnish (optional)
- Melt butter in a pan. Toast your bread squares until golden brown on one side. Allow to cool.
- Smear cream cheese on the non-toasted side of the bread. Top with smoked salmon/carrots.
- Garnish with parsley or capers if desired. Enjoy your smoked salmon (or carrot) canapés!