Divine Dining » Blog Archive » Brioche and Caviar Canapes with Smoked Salmon

Brioche and Caviar Canapes with Smoked Salmon

Canapes are always so fun to eat! These canapes are no exception, and these pretty little appetizers that will impress anybody who tastes one. And while you will probably tempted to eat four or five (or ten!) of these, I wouldn’t suggest it. They’re so rich that eating too many will guarantee you a stomach ache.

Not to say that it might not be worth it.

If you’re planning a holiday party and looking for some tasty, elegant appetizers for Thanksgiving, Christmas, New Years, or whenever… these should definitely fit the bill. Pretty but decadent, they’re perfect for the holidays. They taste especially wonderful with champagne.

Brioche and Caviar Canapes with Smoked Salmon

The recipe below calls for sauteing cubes of brioche in butter– which makes them extra rich. If you’re looking for something a little lighter, you can simply toast your brioche pieces under the broiler. But don’t sub the brioche for anything else. The subtle, buttery sweetness of the brioche combines beautifully with the caviar. Makes about 30 little appetizers.

Ingredients:
5 slices brioche bread (about 3/4″ thick)
8 oz. thin-sliced smoked salmon, sliced into thin strips (about 1/2″)
1/4 C. unsalted butter
1 jar mid-priced caviar
1/3 C. creme fraiche
1/4 C. sliced chives

Instructions: 1. From your slices of brioche, cut approximately 30 small pieces.

2. In a skillet, heat butter until melted. Add a layer of brioche pieces. Cook until crisped on one side.

3. Flip brioche pieces and brown in butter on the other side.

Brioche pieces grilled in butter for salmon appetizer recipes

Click to enlarge.

4. Set aside to drain. You may need to brown brioche in two batches.

5. Arrange your brioche canapes on a serving tray.

6. Top each brioche piece with a slice of salmon, a dollop of creme fraiche, and a small spoonful of salmon. Don’t over-do the creme fraiche or caviar, as too much will make for a too-rich appetizer. In the photo below, I’ve used a touch too much creme fraiche, and they were a bit too rich.