Salmon, Fromage Blanc and Pickled Celery Canapé
This simple and elegant canapé is a great utilization of smoked salmon. We love the additional element of the pickled celery.
Ingredients
- 1/4 cup white wine vinegar
- 2 tsp Kosher salt plus more to taste
- 1 1/2 tsp white granulated sugar
- 2 stalks celery thinly sliced on an angle
- 1 cup fromage blanc see Notes for subs
- 1/4 cup chives finely chopped, plus 2 chives cut into 1" pieces for garnish
- 6 oz salmon smoked
- 4 slices rye bread toasted, cut into points
- black pepper Freshly ground, to taste
Instructions
- Combine vinegar, 2 teaspoon of salt, and sugar with 1⁄4 cup water in a 2-qt. saucepan over medium-high heat; cook until sugar is dissolved. Set aside to cool. When cool, add celery and let sit minimum 1 hour.
- Combine fromage blanc, finely chopped chives, salt and pepper. Spread on toast points; top with smoked salmon, pickled celery, and chives.
Notes
You can substitute equal parts of yogurt and one of the following: queso fresco, queso cremoso (Argentina), ricotto, requesón, or cream cheese. Whip the mixture until smooth. The consistency should be something thicker than yogurt but thinner in consistency that whipped cream cheese at room temperature. Substitution will result in higher fat content as fromage blanc is a low-fat form of cheese and the substitutions are not.
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