Cool Salmon Canapes


  • 8 ounces cream cheese, softened
  • 1 (6 ounce) can chunk salmon, drained, flaked
  • 2 tablespoons mayonnaise
  • 1 small carrot, coarsely shredded
  • 1 tablespoon chopped onion
  • 1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
  • 2 teaspoons lemon juice
  • 1 teaspoons lemon zest
  • 2 medium cucumbers
  • Sprigs of fresh dill weed (optional)


  1. Combine the cream cheese, salmon and mayonnaise in a large mixing bowl and mix well. Stir in the carrot, onion, 1 tablespoon dill weed, lemon juice and lemon zest. Spoon the salmon mixture into a pastry bag fitted with a star tip.
  2. Score the cucumbers lengthwise with a fork or zester. Cut into 1/4-inch slices. Pipe the salmon mixture onto the cucumber slices.
  3. Arrange the canapés on a chilled serving platter. Garnish with sprigs of fresh dill weed.

Yield: 25 servings (50 canapés)

Per Serving: Calories 54; Fat 4 g; Sodium 67 mg; Dietary Fiber <1 g

Recipe credit: Pampered Chef