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5 from 2 votes

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
Calories: 32kcal
Author: Good Dinner Mom


  • 1 heaping Tablespoon fresh ginger, minced or shredded with a microplaner
  • ½ 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.


Calories: 32kcal | Carbohydrates: 0.1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 54mg | Potassium: 9mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.04mg