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Salmon Canapés

A perfect snack made with our MSC Certified Flaked Wild Sockeye Salmon - skin & bones removed!

Makes 10 appetizers
Prep time
15 min
Time to Table
15 min

Ingredients

1
medium cucumber
2 cans (142 g)
Clover Leaf Sockeye Salmon, drained and skin removed
3 tbsp (45 mL)
light mayonnaise
2 tsp (10 mL)
finely chopped fresh dill
1 tsp (5 mL)
finely grated lemon rind
0.25 tsp (1-2 mL)
Freshly ground black pepper
Small lemon wedges and dill springs

Preparation

  1. Slice cucumber lengthwise. Using a spoon, hollow out cucumber removing seeds; set aside.
  2. In small bowl, combine salmon, mayonnaise, dill and lemon rind. Add pepper to taste. Using a spoon or piping bag, fill both halves of cucumber with salmon filling. Slice each half crosswise into 5 pieces.
  3. Garnish with small lemon wedges and dill.

Hint

  • Salmon filling may be prepared up to a day ahead; stuff cucumber at serving time.

Nutrition

Amount per serving% Daily Value
Calories
45
Fat
2 g
3%
Saturated Fats
0.4 g
Trans
0 g
Saturated Fats + Trans
2%
Cholesterol
15 mg
Sodium
130 mg
5%
Carbohydrate
1 g
1%
Fibre
0 g
0%
Sugars
1 g
Protein
6 g
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
8%

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