Smoked Salmon Canapés

Whip up a plate of these stylish bites for your Easter get-together - the combination of smoked salmon, sour cream, dill and pickles is a guaranteed crowd pleaser.

Makes 16


  • 1 cup (240g) sour cream
  • 6 gherkins, drained, finely chopped
  • 8 smoked salmon slices, torn in half
  • Dill sprigs, to serve1 lime, cut into wedges

Canapé bases:

  • 11/4 tsp dried yeast
  • 1 tsp caster sugar
  • 1 cup (150g) plain flour
  • 1 large egg, separated
  • 300ml whole milk, at room temperature
  • 40g unsalted butter, melted
  • 2 tbs honey
  • 1/2 tsp salt
  • 1/2 cup (75g) buckwheat flour
  • Pinch of salt, extra
  • Butter, extra, to fry


  1. To make the canapé bases, combine the yeast, sugar, 21/2 tbs of the plain flour and ½ cup (125ml) lukewarm water in a large bowl. Set aside for 15 mins or until foamy.
  2. Whisk in the egg yolk, milk, butter, honey, salt, remaining plain flour and buckwheat flour until a smooth batter forms. Cover and set aside for 3 hours to rest.
  3. Beat the egg white and extra salt in a clean, dry bowl until soft peaks form. Fold into the batter in 3 batches.
  4. Melt a little extra butter in a large, non-stick frying pan over a medium heat. Add 1-tbs portions of the batter to the pan and cook for 2 mins or until golden underneath. Turn and cook for a further 1-2 mins or until golden. Transfer to a plate lined with paper towel. Cover with foil to keep warm.
  5. Repeat in batches with more butter and remaining batter to make 16 canapé bases.
  6. Arrange the canapé bases on a serving platter. Top with sour cream, gherkin and smoked salmon. Season with pepper. Top with dill and serve with lime wedges.

Le Petit Rosé

Le Petit Rosé

A fresh Rosé compliments the delicate flavours of the smoked salmon.

See more about this wine

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