Gallaghers Bakery Salmon & Cucumber Canapes


Salmon & Cucumber Canapes

Prep: 10 min. Bake: 5 mins.

14 servings


    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



    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