New This Month

Smoked Salmon Canapes with Tarragon

Serve this effortless starter at your next Sunday brunch.

  • Yield: Makes 24

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 4 ounces reduced-fat bar cream cheese
  • 1 tablespoon finely chopped fresh tarragon, plus whole leaves for garnish
  • 1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
  • Coarse salt and ground pepper
  • 6 thin slices pumpernickel bread (crusts removed), cut into quarters
  • 4 ounces thinly sliced smoked salmon, torn to fit bread


  1. In a medium bowl, combine cream cheese, tarragon, and lemon zest and juice; season mixture with salt and pepper.

  2. Dividing evenly, spread bread with cream cheese mixture (about 1 teaspoon per slice). Top with smoked salmon, and garnish with tarragon leaves.


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