My last post was about the main course for Ev’s birthday dinner. This one is about the entrees/canapes that we had beforehand. Well, one of them. The other canape, a green olive dip, I will detail in a separate post.
One of my favourite flavour combinations is smoked salmon, cream cheese and capers. Who doesn’t love it?
And when cutting out fructose meant I could no longer enjoy the smoked salmon, cream cheese, red onion and caper bagels we used to make as an entree I was pretty heart-broken.
So, here is my low fructose and gluten free alternative:
Smoked Salmon & Cream Cheese Bagel Crisps
- 115 g/4 oz smoked salmon, sliced
- 1 tub/box cream cheese (you probably won’t use it all – any size will do)
- 1/3 cup capers, drained
- 1 box (170 g/6 oz) Glutino plain bagel crisps
Slice/scoop a tspn. worth of cream cheese and spread it gently on the bagel crisps. I haven’t had a problem with these bagel crisps breaking but the Glutino brand crackers break all. the. time. You’re lucky to get the box with half still intact on opening.
Peel up a slice of the smoked salmon and cut it in half; roll it into a conical shape and place it onto the cream cheese, off to one side. Finally, place three capers in the empty space not covered by the salmon roll.
Arrange tastefully on a serving dish and you’re done!
These can be made an hour or so ahead of time (the bagel crisps are best if not refrigerated for too long) but they are so quick and simple. The hardest bit is peeling the smoked salmon slices from each other; they can be pretty finicky.
You can choose your own design as well, you don’t have to copy this; laying the salmon flat is one option, using a circular cutter to get salmon circles that match the bagel crisps shape is another. Go and experiment!