These Salmon Yogurt Canapes are the perfect appetizer! Baguette topped with a creamy yogurt spread, salmon and fresh cucumbers.
Try these other great canapes, Hot Seafood Appetizers.
This is part two of the #MadeWithChobani project I was invited to be a part of. Read about the first one with the recipe Baked Salmon with Yogurt. I have a confession to make; I have a serious obsession with canapés (byterbrodi). So when working on the baked salmon recipe the inspiration for these canapés was born. I am used to mayo or cream cheese added to canapés and thought how much healthier would yogurt be? Seriously, this combination is FANTASTIC. Toasted crunchy baguette, with this garlicky yogurt and spinach mixture, add a slice of a cucumber and smoked salmon. Yup, you can start the car to head out and purchase all of the ingredients.
how to make salmon yogurt canapes-
- Preheat oven to 355°F.
- Slice baguette into thin slices, into about 24 slices.
- Toast the baguette slices at 355°F for about 5-8 minutes.
- Completely cool the baguette slices.
- Finely chop spinach and parsley.
- In a bowl, combine together yogurt, spinach, minced garlic and parsley. Salt and pepper to taste.
- Spread some mixture onto the toasted baguette.
- Add a slice of cucumber and salmon.
- Garnish with dill.
Try these other canapes:
- Bacon Tomato Avocado Canapes– A simple canapes recipe with a creamy avocado spread.
- Chicken Mushroom Alfredo Canapes– Canapes with a creamy Alfredo sauce.
- Tuna and Egg Canapes– Delicious tuna and egg canapes.
- Canapes with a Creamy Spread– Easy canapes topped with a creamy spread.
Salmon Yogurt Canapes
- 1 baguette
- 8-10 oz smoked salmon
- 2 cups Chobani plain yogurt, 5.3 oz
- 1 cup spinach, lightly packed
- ¼ tsp lemon pepper seasoning
- 2 garlic cloves, minced
- 2 Tbsp chopped parsley
- dill for décor
- salt and pepper, optional
- Preheat oven to 355°F. Slice baguette into thin slices. I get about 24 slices.
- Add the baguette slices onto a dry baking sheet and toast about 5-8 minutes (if thinner slices the baguette will toast quicker. You don’t want to keep them in there too long; the baguette slices will harder some more once cool.) Cool baguette slices completely before adding yogurt mixture.
- Chop spinach really thin. Chop parsley.
- In a bowl combine the yogurt, spinach, minced garlic, and parsley.
- Spread some mixture onto the toasted baguette. Add a slice of cucumber and salmon. Garnish with dill. Enjoy.