Smoked Salmon with Ginger Butter
Simple and sophisticated, these easy but unusual canapes are sure to please. Ginger butter may be made up to a day ahead. Serve on pumpernickel or rye cocktail bread.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
- 1 heaping Tablespoon fresh ginger minced or shredded with a microplaner
- 1/2 cup 1 stick butter, at room temperature
- 4-6 ounces thinly sliced best-quality wild smoked salmon
- 1 loaf pumpernickel or rye bread cocktail size (if unavailable, buy regular loaf and cut into triangles
- Freshly ground black pepper
- Fresh chives chopped
Adjust oven rack to upper middle position. Preheat broiler.
Place the ginger and butter in a small bowl and beat with electric beaters until smooth and fluffy. Set aside. Note: This step can be prepared the day before assembly and serving.
Place about 30 squares of bread on a baking sheet. Place under broiler and toast on both sides, watching carefully to prevent burning. Usually, when the little breads start to curl up, I know they're ready to turn over. Don't worry, they'll flatten back out as they toast on the second side.
Remove toasts from oven and set aside.
Cut the smoked salmon into strips or pieces that will fit on the toast.
Spread each piece of bread generously with the ginger butter and top with a slice of salmon.
Sprinkle with fresh chives and freshly ground pepper.