Smoked Salmon Danish Bites

December 11, 2012

We find you can make dozens of easy canapés as long as you have smoked salmon and puff pastry – just like these salmon danish bites which go down beautifully with a glass of bubbly.

Ingredients – serves 10

200g Tassal smoked salmon

4 sheets frozen puff pastry

1 egg, beaten

200g ricotta cheese

1 tsp capers, finely chopped

2 tsp fresh dill leaves, finely chopped

½ tsp horseradish paste

1 egg

Sprig of dill leaves, to garnish

Tiny wedges of sliced lemon, to garnish


1. Preheat oven to 210°C. Chop 2 slices of the Tassal smoked salmon into tiny pieces. Combine the smoked salmon in a small bowl with the ricotta cheese, capers, dill leaves, horseradish and egg. Mix well.

2. Cut each sheet of pastry into 4 or 6 squares dependent upon the size of danish preferred. Place a spoonful of the smoked salmon mixture into the centre of each pastry square, fold each edge of the pastry in a triangular shape towards the centre of the filling to form danish shape and twist the edges together to secure.

3. Place onto a baking tray lined with baking paper. Repeat with remaining pastry squares and filling.

4. Brush each salmon danish with a little beaten egg and bake in the pre-heated oven for 12-15 minutes until puffed and golden.

5. Allow to cool on a wire rack before serving topped with curled smoked salmon slices.

What’s your favourite quick and easy canapé recipe?

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