Canapés, the beloved bite-sized snacks served at parties, trace their origins back to 18th-century France, where they were considered a sophisticated treat at elite gatherings. The term “canapé” itself means “sofa” in French, symbolising how these small, decorative pieces “sit” atop a slice of bread, resembling an elegant setup.

Smoked salmon joined the canapé trend in the 20th century when it became more widely available, making its way into party culture as a high-end topping.

Makes: 20-25 bite-sized canapés

Ingredients

• 1 small baguette or seeded loaf, thinly sliced into rounds
• 200g smoked salmon, thinly sliced
• 1 cucumber, sliced thinly
• 5–6 radishes, thinly sliced
• 150g cream cheese, softened
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• Fresh dill sprigs (optional, for garnish)
• Lemon zest (optional, for garnish)

Method

1. Slice a baguette or seeded bread into thin rounds – around 1 cm thick works best. Toast slices lightly in the oven at 180°C for about 5–7 minutes or on a stovetop griddle until golden brown. Allow the slices to cool before adding any toppings.
2. In a small bowl, mix the cream cheese with a tablespoon of lemon juice, a pinch of salt, and a few cracks of black pepper. Stir until it’s smooth and slightly fluffy.
3. Spread a dollop of the cream cheese mixture onto each toasted bread round. Aim for a light layer that covers the surface without being too thick.
4. Add a small slice of smoked salmon on top of the cream cheese. After the salmon, place a thin slice of cucumber and a couple of radish slices on each canapé.
5. Garnish each canapé with a small sprig of fresh dill and a light sprinkle of lemon zest.
6. Arrange the canapés on a serving platter, ideally in a single layer. These bites are best served fresh, so make them shortly before guests arrive.

Top tip: Keep the cucumber and radish slices thin to avoid overpowering the other flavours. A mandolin slicer can be helpful here.