Gallaghers Bakery Salmon & Cucumber Canapes

Recipes

Salmon & Cucumber Canapes
 

Prep: 10 min. Bake: 5 mins.


14 servings
 

Ingredients:
 

    7 slices of Gallagher’s Wholegrain pan bread


    180g boneless, skinless salmon (tinned) drained


    250ml of milk


    3 tablespoons of mayonnaise


    2 tablespoons of chopped red onion


    2 tablespoons of chopped celery


    1 tablespoon of lemon juice


    ¼ teaspoon of dried dill weed


    Pinch of salt and pepper


    14 thinly cut slices of cucumber


    Fresh dill sprigs

 

Directions:
 

    Cut 2 rounds from each slice of bread using a 2 inch cookie cutter


    Place on a baking sheet and toast on both sides and allow to cool


    Combine salmon, mayonnaise, onion, celery, lemon juice, dill weed, salt and pepper in a bowl.


    Top each bread round with cucumber slice and 1 teaspoon of the salmon mixture


    Garnish with dill sprig if desired