Canapés: Smoked Salmon and Crème Fraîche

Smoked Salmon and Crème Fraîche Canapés

Smoked Salmon and Crème Fraîche Canapés

Making creative and delicious canapés is easy with a box of Minnesota Wild Rice Griddle Cakes.  Try making a vast array of canapés using a blini-sized wild rice griddle cake. Let your inner chef run wild and have some creative culinary fun!  You can serve these as a tasty amuse bouche for dinner parties or pass them around with the hors d’oeurves course. They are a great addition for any family gatherings as well. 

I’ve made many varieties of canapés, using wild rice griddle cakes as the base.  Here are some creative ways to kick-off!  Try using them instead of toasted bread for bruschetta, or with a rosette of chive or dill cream cheese.  When berries are in season, I like to top a griddle cake with a dollop of mascarpone cheese, place with a perfectly gorgeous raspberry, blueberry or blackberry on top, and drizzle all with an aged balsamic vinegar.  These are outrageously delicious!

Below is a recipe for one of my favorites. It’s a canapé made with smoked salmon, crème fraîche and dill.  The smoked salmon and wild rice complement each another perfectly, adding a delicious blend of flavors to a very classic canapé.

Smoked Salmon and Crème Fraîche Canapés

(makes approx. 20-30 canapés)

 All you need:

  • 1 box Minnesota Wild Rice Griddle Cakes ( you will not need the entire box
  • 1/2 pound smoked salmon, thinly sliced
  • 1/4 cup crème fraîche (can use sour cream as a substitute)
  • Fresh dill, for garnish

All you do:

  1. Preheat griddle, blini or sauté pan.
  2. Make one box of Franco’s Minnesota Wild Rice Griddle Cakes as per instructions on back of the box.
  3. Using a scant tablespoon, cook the mini wild rice griddle cakes.
  4. Once cooled, top with a small slice of the smoked salmon and a dollop of crème fraîche.
  5. Garnish with a sprig of dill and serve.

Tip: Remember: Any leftover batter can be stored in a sealed plastic container in your refrigerator for three days.