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10

Canapés Filled with Smoked Salmon Salad

Prep 15 min
Total 30 min
Ingredients 8
Servings 38

Let's celebrate Easter with canapés filled with smoked salmon salad, an easy recipe that looks great when served with mint leaves. Contrary to what you may believe, this recipe isn't expensive because the filling can be made with salmon, shrimp, chicken or even crabmeat. MORE + LESS -

Ingredients

Pillsbury™ Refrigerated Pie Crusts

cup smoked salmon

ozs cream cheese

Juice from half a lemon

tablespoons red onion, chopped

tablespoons bell pepper

tablespoons mayonnaise

tablespoons chives

Directions

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1

You'll need a mini-cupcake baking tray and a 2 1/2 inch cookie cutter.
2

Preheat the oven to 350°F. Stretch out the crusts and cut out 30-40 circles with the cookie cutter. Cook them in batches in the mini-cupcake tray for about 12-15 minutes. Once ready, remove from the mold and move on to the next batch. Let cool to room temperature.
3

Cut the smoked salmon into small chunks, and then mix with cream cheese and the rest of the ingredients.
4

Fill each basket and decorate with mint leaves. Serve as snack or appetizer.

Expert Tips

You can use puff pastry instead of piecrust.
You can also use shrimp, chicken or crabmeat instead of salmon.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Let's celebrate Easter with canapés filled with smoked salmon salad, an easy recipe that looks great when served with mint leaves. Contrary to what you may believe, this recipe isn't expensive because the filling can be made with salmon, shrimp, chicken or even crabmeat.