Appetizer: Canada – New Brunswick (Atlantic Canada) – New Brunswick Smoked Salmon Bites

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 1 small baguette, about 12 oz (340 g), sliced into ~24 rounds
- 1 tbsp (15 ml) olive oil
- 8 oz (225 g) smoked Atlantic salmon, thinly sliced (locally smoked if available)
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) sour cream or creme fraiche
- 2 tbsp (30 ml) fresh lemon juice
- Zest of 1 lemon
- 2 tbsp (30 ml) chopped fresh dill
- 2 tbsp (30 ml) chopped fresh chives, plus extra for garnish
- 2 tbsp (30 ml) drained capers
- 1 tsp (5 ml) whole-grain mustard
- 1/4 tsp (1.5 g) sea salt
- 1/4 tsp (1 g) freshly ground black pepper
- Optional: microgreens or thin cucumber ribbons for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Bite-sized toasted rounds topped with a lemon-dill cream and thin slices of locally sourced, traditionally smoked New Brunswick salmon, finished with capers and fresh chives. These bright, maritime-flavored canapes make a classic Atlantic Canadian starter or party plate.

Regional Notes:
This version highlights salmon sourced from New Brunswick waters and smoked using traditional local methods (cold-smoked over maple or oak), which yields a subtly sweet, smoky profile distinct to the region. The simple lemon-dill cream and caper garnish allow the local smoked salmon flavor to remain central, differing from heavier continental hors d'oeuvres.

1. In a medium bowl, beat together the cream cheese and sour cream until smooth. Stir in the lemon juice, lemon zest, whole-grain mustard, chopped dill, 2 tbsp (30 ml) chopped chives, sea salt, and black pepper until evenly combined. Taste and adjust seasoning.
2. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush each lightly with olive oil, and toast in the oven 8–10 minutes until golden and crisp. Let cool slightly.
3. Spread about 1 tbsp (15 g) of the lemon-dill cream mixture onto each toasted round.
4. Fold or loosely roll small slices of smoked salmon (about 1/2 oz (15 g) per bite) and place atop the cream on each crostini. Distribute the salmon so each bite has a visible piece of fish.
5. Top each bite with a few capers, a small sprinkle of extra chopped chives, and a tiny pinch of lemon zest. Add microgreens or a cucumber ribbon if using.
6. Arrange on a platter and serve at room temperature. Makes about 24 bites (serves 8 as an appetizer).

Short Description:
Bite-sized toasted rounds topped with a lemon-dill cream and thin slices of locally sourced, traditionally smoked New Brunswick salmon, finished with capers and fresh chives. These bright, maritime-flavored canapes make a classic Atlantic Canadian starter or party plate.

Regional Notes:
This version highlights salmon sourced from New Brunswick waters and smoked using traditional local methods (cold-smoked over maple or oak), which yields a subtly sweet, smoky profile distinct to the region. The simple lemon-dill cream and caper garnish allow the local smoked salmon flavor to remain central, differing from heavier continental hors d'oeuvres.

1. In a medium bowl, beat together the cream cheese and sour cream until smooth. Stir in the lemon juice, lemon zest, whole-grain mustard, chopped dill, 2 tbsp chopped chives, sea salt, and black pepper until evenly combined. Taste and adjust seasoning.
2. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush each lightly with olive oil, and toast in the oven 8–10 minutes until golden and crisp. Let cool slightly.
3. Spread about 1 tbsp (15 g) of the lemon-dill cream mixture onto each toasted round.
4. Fold or loosely roll small slices of smoked salmon (about 1/2 oz / 15 g per bite) and place atop the cream on each crostini. Distribute the salmon so each bite has a visible piece of fish.
5. Top each bite with a few capers, a small sprinkle of extra chopped chives, and a tiny pinch of lemon zest. Add microgreens or a cucumber ribbon if using.
6. Arrange on a platter and serve at room temperature. Makes about 24 bites (serves 8 as an appetizer).