Salmon Yogurt Canapes

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.

Salmon yogurt canapes on a plate next to fresh dill and lemons.

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 assemble salmon canapes with a homemade creamy yogurt spread.

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.
  • Enjoy.

Salmon canapes topped with cucumbers and fresh dill.

Try these other canapes:

Salmon Yogurt Canapes

Simple canapes with a yogurt spread topped with salmon and cucumbers. 
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: salmon canapes
Servings: 8 servings
Calories: 119kcal
Author: Valentina's Corner

Ingredients

  • 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

Instructions

  • 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.

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Valentina's Corner

Show 5 Comments
  • Katie 02/18/2015, 8:14 pm Link Reply

    This looks delicious….I’m definitely going to try this soon!

    • admin 02/19/2015, 7:16 pm Link Reply

      Katie,
      Thank you:). Enjoy!!

  • Marina 01/12/2015, 11:12 pm Link Reply

    I love these canapes! From time to time I will crave this type of salmon so I buy a pack and eat these sandwiches until I run out of salmon lol. I bet doing half and half with cream cheese and the yogurt is nice too.

    • admin 01/14/2015, 1:30 pm Link Reply

      That’s funny cause I’m the same way. Then I don’t buy it for a few months cause I am sick of it;)..

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