Elegant bite-sized brioche topped with herb cream cheese, silky smoked salmon, and fresh garnishes. These luxurious breakfast canapés are perfect for special occasion brunches or sophisticated morning entertaining.
Recipe Details
Ingredients
- 1 small loaf brioche loaf, sliced 1cm (1/2 inch) thick
- 225g cream cheese, softened
- 200g smoked salmon, thinly sliced
- 30g fresh dill, chopped
- 15g fresh chives, minced
- 30g capers, drained
- 1 small (60g) red onion, very finely diced
- from 1 lemon lemon zest
- 15ml fresh lemon juice
- 1 small (100g) cucumber, thinly sliced
- 30g butter, melted
- 4 small radishes, thinly sliced
- 30g microgreens or baby dill for garnish
- to taste freshly ground black pepper
Instructions
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Preheat oven to 180°C (350°F). Using a 5cm (2 inch) round cutter, cut circles from 1 small loaf brioche loaf slices.
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Brush brioche rounds with 30g butter and arrange on a baking sheet. Toast for 6-8 minutes until lightly golden and crispy. Cool completely.
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In a bowl, mix 225g cream cheese with half the 30g fresh dill, 15g fresh chives, from 1 lemon lemon zest, 15ml fresh lemon juice, and a pinch of to taste freshly ground black pepper until smooth and well combined.
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Spread about 1 teaspoon herb cream cheese mixture on each brioche round.
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Top each with a small piece of 200g smoked salmon, folding or twisting for an elegant presentation.
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Garnish each bite with a thin slice of 1 small (100g) cucumber, a few 30g capers, a sprinkle of 1 small (60g) red onion, and a small piece of 4 small radishes.
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Finish with remaining 30g fresh dill, 30g microgreens or baby dill for garnish, and a light sprinkle of to taste freshly ground black pepper.
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Arrange on a serving platter and serve immediately, or cover and refrigerate for up to 2 hours before serving.
Tips
Brioche Selection: Day-old brioche works best as it's easier to cut cleanly and won't fall apart when topped. If using fresh brioche, let slices sit out for 30 minutes.
Salmon Quality: Use high-quality smoked salmon for best flavor. Cold-smoked salmon has the silky texture that works best for these delicate bites.
Make-Ahead: Brioche can be toasted and cream cheese mixture prepared the day before. Assemble just before serving to prevent sogginess.
Cutting Tips: Use a sharp round cutter and press straight down without twisting to get clean edges. Save scraps for breadcrumbs or bread pudding.
Presentation: Arrange on a marble board or white platter for elegant presentation. Provide small napkins as these are finger foods.
Herb Alternatives: Try tarragon, parsley, or a combination of herbs. Fresh herbs are essential - dried won't provide the same flavor or color.
Serving Ideas: Perfect for brunch buffets, baby showers, or holiday morning gatherings. Pair with champagne or mimosas for special occasions.