Egg Salad and Smoked Salmon Canape

by Sarah on June 25, 2012

I made these appetizers for the “End of MidMo” party.  They were good, and I’m going to have to recommend them.  Not to brag, but I’m currently sitting next to a pool in Palm Springs and these would be lovely right now.  (It’s nice to have a friend that will invite you along to their professional conferences!) These canapés are kind of perfect for warm weather.  The most cooking you’ll have to do is to hard-boil the eggs. They’re substantial but also taste light and are great for hot weather because they’re served cold.  All you have to do is get the different components together and have them ready when you want to assemble them for your guests–PRESTO APPETIZERS.

I suppose you could cold-smoke your own salmon but if you live somewhere hot, I don’t recommend it at this time of year.  If you live in Sacramento, I heartily recommend picking some cold-smoked salmon up at Cafe Rolle (5357 H St.).  Any good grocer worth it’s salt carries smoked salmon.  You don’t need much to make these appetizers.  I only used about a quarter of that piece in the photo above.

See the picture above?  That’s the hardest thing you’ll do for this recipe.  Mix up the egg salad.  While I’m not typically a gherkin-pickle-in-egg-salad kind of gal, it works here.  Don’t ask me why, it just does.  Any leftovers are great on toast, crackers or in half an avocado.

This recipe was adapted from Real Simple, a photo I spied on Pinterest.  I get some good ideas there, you?

Egg Salad and Smoked Salmon Canape


  • 1 to 1 1/2 cup good quality mayonnaise, I recommend Best Foods
  • 4 hard boiled eggs, peeled and minced
  • 2 green onions, minced
  • 1/2 cup minced gherkin pickles
  • 1/4 lb cold smoked salmon, thinly sliced
  • salt, pepper
  • 1 package pumpernickel cocktail bread


  • Mix together the eggs, onions, gherkins and mayonnaise, beginning with one cup and adding more if necessary. Season with salt and pepper.
  • To make canapé, spread each slice of pumpernickel with a dollop of egg salad, then top with a small slice of salmon.

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