Smoked Salmon Christmas Tree Canapés 

Ingredients (12–16 canapés)

Base

• 6–8 slices of sandwich bread or baguette (crusts removed)

• 2–3 tbsp butter (softened) or olive oil (optional, for toasting)

Herb Cream Cheese Spread

• 1 cup cream cheese (softened)

• 2 tbsp sour cream or Greek yogurt

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp fresh dill (finely chopped)

• Salt & black pepper to taste

Topping

• 200–250 g smoked salmon slices

• Fresh dill sprigs (for decoration)

• Pink peppercorns or pomegranate seeds (as ornaments)

• Small skewers or cocktail picks

Optional

• Lemon wedges for serving

• Capers

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Instructions

1. Prepare the Bread Base

1. Cut bread slices into small squares or rounds (about 4–5 cm wide).

2. Toast lightly in a pan or oven until crisp and golden (optional but recommended).

3. Let cool completely.

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2. Make the Herb Cream Cheese

1. Mix cream cheese, sour cream, lemon juice, lemon zest, chopped dill, salt, and pepper.

2. Stir until smooth and creamy.

3. Taste and adjust seasoning.

4. Spread a generous layer on each bread piece.

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3. Shape the Smoked Salmon Trees

1. Cut smoked salmon into long strips (2–3 cm wide).

2. Fold or roll each strip loosely to create a “tree” shape with layers.

3. Place the salmon tree on top of the cream cheese base.

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4. Decorate

1. Insert a small cocktail pick on top to secure the shape.

2. Add small dill sprigs to mimic pine leaves.

3. Add pink peppercorns or pomegranate seeds as “ornaments.”

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5. Serve

• Arrange the canapés on a platter.

• Serve with lemon wedges for squeezing.

• Keep refrigerated until ready to serve (up to 2 hours).

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Tips

• Use high-quality smoked salmon for best flavor.

• For a festive touch, drizzle a little honey-lemon glaze over the top.

• If serving outdoors or at a party, keep chilled so the cream cheese stays firm.