Mary Berry’s smoked salmon canapés

Rye bread, usually from Denmark or Germany, is available already sliced in packets, sometimes with sunflower seeds added. Of course you could use ordinary brown bread or blinis for your smoked salmon canapés, but rye bread is more unusual and much more practical. The texture of the bread means that it holds up well, not going soggy once the topping is added, and so these are ideal to be made ahead.

Mary berry smoked salmon canapes
Martin Poole

MAKES 48 

6 slices rye bread
1 x 200g (7oz) packet full-fat cream cheese
2 x 125g (41⁄2oz) packets smoked salmon (minimum 3 slices in each)
a little freshly squeezed lemon juice (optional)
freshly ground black pepper

TO GARNISH
sprigs of fresh dill
black lumpfish caviar

1. Spread the bread generously with the cream cheese. Cut each slice of bread into eight equal squares.

2. Cut the smoked salmon into 48 small pieces.

3. Top each square with smoked salmon, piling the salmon on generously so that it doesn’t lie flat.

4. Season with freshly ground black pepper and a squeeze of lemon juice if wished.

5. Garnish each with a small sprig of fresh dill or a little black lumpfish caviar. Arrange on a serving platter.

TIP If you don’t like rye bread, use an interesting brown loaf cut fairly thinly instead. You could also pipe the cream cheese on to the squares of bread.

PREPARE AHEAD

The rye bread holds up so well that these can be made in advance the day before. Cover the canapés tightly with clingfilm and keep in the fridge.

Have yourself a Mary little Christmas

Mary berry christmas recipesOur recipes are from Mary Berry’s Christmas Collection (Headline Home, £25) and Mary Berry’s Simple Comforts (BBC Books, £26). To order at discounted prices, go to mailshop.co.uk/books or call 020 3308 9193. Offer available until 31 December. Free UK delivery on orders over £15.