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Smoked Salmon and Quail Egg Canapes

Canapes are often quick and easy to make, and these are certainly a breeze to put together. We are using baguette bread and topping it with mayonnaise (or aioli which is garlic mayonnaise), smoked salmon, red onion, and fresh dill. You can also add some sundried tomatoes if you want, and perhaps capers too. This is good finger food so keep the pieces small and these can be eaten with the hands. The delicate smoked salmon, little quail eggs and aromatic dill weed go together perfectly while the optional sundried tomatoes add a touch of sweetness and the red onion lends a piquant bite to the canapes, making them well-balanced.

Serve these with a glass of wine as soon as your visitors arrive. They will keep everyone happy until the main meal is served. Our recipes makes 12 servings, so count on one per person if you are serving a full meal shortly afterwards or two if you are only offering canapes and drinks. These are best served as soon as they are made but they will keep in the fridge for an hour if you make them ahead. Use toothpicks to secure them if necessary.

We like to use lightly toasted baguette bread (French stick) for the base, although you could consider melba toast triangles or ciabatta if you prefer. The quail eggs can be swapped for sliced boiled hen eggs but those are less impressive because they are larger and more familiar. The rest of the ingredients are especially chosen to showcase the main ingredients. These look elegant and taste delicious.

Quail Egg and Smoked Salmon Toasts
Summary: Crisp toasted French baguette slices are topped with mayonnaise or aioli, delicate smoked salmon, piquant red onion, capers, sundried tomatoes, and aromatic fresh dill, for the perfect, elegant canape.
Cuisine: British
Recipe type: Starters
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • 12 quail eggs, at room temperature
  • Oil, as needed
  • 3 tablespoons mayonnaise or aioli
  • 12 toasted medium-thick baguette slices
  • 14 oz (400g) smoked salmon, in 2-inch (5cm) strips
  • ¼ small red onion, halved then separated into rings
  • 1 tablespoon chopped sundried tomatoes in oil (optional)
  • 24 capers (optional)
  • Fresh dill sprigs, for garnish
  1. Pan fry the quail eggs in oil until set.
  2. Spread the mayonnaise or aioli over the bread slices.
  3. Add capers if liked.
  4. Now divide the salmon between them.
  5. Top with the red onion.
  6. Drain the sundried tomatoes and add, if using.
  7. Next add the quail eggs.
  8. Add fresh dill to garnish and serve.

Photo Description:

Sometimes delicate little canapes are just the right thing to serve, and if you are having friends around for drinks or entertaining a mixed crowd, you might want to consider these. The combination of quail eggs and smoked salmon is a gourmet one, while the baguette bread adds perfect crunch to every bite. We like to add red onion, fresh dill and sundried tomatoes to our canapes, along with salty capers, and this combination adds plenty of colour as well as variety. One of these per person is sufficient, but they taste so good you might find everyone wants two!

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More