Pepper and Cheddar Shortbread Canaps with Smoked Salmon
Elevate your appetizer game with these elegant Pepper and Cheddar Shortbread Canapés with Smoked Salmon! Featuring buttery, crumbly shortbread infused with sharp cheddar and a hint of coarse black pepper, these bite-sized delights offer a perfect balance of savory and rich flavors. Topped with a luscious cream cheese spread flavored with lemon zest and fresh dill, and crowned with delicate layers of silky smoked salmon, these canapés are as visually stunning as they are delicious. Perfect for parties, weddings, or holiday gatherings, these canapés are easy to prepare yet deliver gourmet sophistication. With their harmonious blend of textures and flavors, these canapés are sure to impress any crowd.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 100 grams Unsalted butter, chilled and cubed
- 100 grams Sharp cheddar cheese, grated
- 1 teaspoon Coarse black pepper
- 0.5 teaspoon Salt
- 150 grams Smoked salmon, thinly sliced
- 100 grams Cream cheese
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh dill, chopped (plus extra for garnish)
- 0.25 teaspoon Ground black pepper (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a food processor, combine the all-purpose flour, chilled cubed butter, grated cheddar cheese, coarse black pepper, and salt. Pulse until the mixture forms a crumbly dough.
Turn the dough out onto a clean surface and knead it lightly into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough to about 1/4-inch thickness. Use a small round cookie cutter (2 inches in diameter) to cut out shortbread rounds, then transfer them onto the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the shortbread to cool completely on a wire rack.
While the shortbread cools, prepare the topping. In a small mixing bowl, combine the cream cheese, lemon zest, chopped dill, and a pinch of ground black pepper. Mix until smooth and creamy.
Spread a small dollop of the cream cheese mixture onto each cooled shortbread round.
Top each canapé with a folded slice of smoked salmon. Garnish with a small sprig of dill and an extra sprinkle of ground black pepper, if desired.
Arrange the canapés on a serving platter and serve immediately, or refrigerate them until ready to serve.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 3762 mg | 164% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 13.9 mcg | 70% | |
| Calcium | 897 mg | 69% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
