A couple weeks ago I had the opportunity to smoke a whole salmon. Someone in our church and ESL program caught a salmon and gave it to me. I filleted my first fish, soaked it in a brine and then smoked it in my Bradley smoker for 7 hours. Since then I have been enjoying smoked fish and trying it in different ways. This is a canape I made as an appetizer one night.
- 16 round crackers or melba toast
- 1 fillet smoked salmon
- 1 tub goat cheese
- 1 clove garlic minced
- 1 shallot , minced
- 2 tbsp minced chives
- 3 tbsp capers
- Make the goat cheese spread by mixing the goat cheese, garlic clove, shallot and chives together well. Goat cheese is very creamy when it is at room temperature and it should allow you to mix this cheese spread so that it is fairly smooth.
- To assemble the canapes spread the cheese mix on the cracker followed by the capers and topped with smoked cheese