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Williams-Sonoma Wine Smoked Salmon Canapés with Caviar Williams-Sonoma Wine Smoked Salmon Canapés with Caviar

Smoked Salmon Canapés with Caviar

This delicious salmon spread can be prepared in advance, then spread on toasted baguette slices and topped with caviar just before serving.
Alfred Gratien Brut Rosé Champagne
Our Alfred Gratien Brut Rosé Champagne and other Soft Medium-Bodied Sparkling Wines pair nicely with this recipe.
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Ingredients:
  • 1 lb. smoked salmon
  • 2 cups crème fraîche
  • 1/2 cup Sauvignon Blanc, Verdicchio or other dry white wine
  • 2 Tbs. cider vinegar
  • 2 Tbs. minced shallot
  • 1 Tbs. Dijon mustard
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground white pepper
  • 2 Tbs. fresh lemon juice
  • 1/2 cup minced fresh chives
  • Toasted thin baguette slices or crackers for serving
  • 2 oz. caviar of choice
Directions:
Separate the smoked salmon into chunks and set aside.

In a saucepan over medium-high heat, combine the crème fraîche, wine, vinegar, shallot, mustard, salt and white pepper and stir to mix. Bring to a simmer and cook, stirring, until the mixture is reduced by half, 6 to 7 minutes. Add the salmon, reduce the heat to low and cook until the fish easily flakes with a fork, about 5 minutes more. Add the lemon juice and remove from the heat.

Using 2 forks, pull the fish into fine bits, then stir until a thick paste forms. Stir in the chives. Pack the mixture snugly into a shallow ramekin, cover and refrigerate until firm, at least 6 hours or up to 24 hours.

To assemble, spoon a tablespoon of the chilled salmon spread on each baguette slice and top with 1/4 tsp. caviar. Serve immediately.

Serves 6 to 8.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).
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