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+ servings

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
Course: Appetizer
Servings: 30
Author: Good Dinner Mom


  • 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.
  • Serve immediately.