Smoked Salmon Canapés

Prep Time 25

Cook Time 20

Servings

Calories 834kcal

4 - 6 slices Your choice of bread pumpernickel would work well. 6 canapes per portion. (1 piece of bread will yield about 2 to 3 canapés, the amount of bread will vary by size.)
2 TBSP Extra-virgin olive oil
1/4 cup Heavy cream
4 oz Goat cheese softened
1/4 cup Greek yogurt
1/2 Lemon
1/4 tsp Kosher salt
3 oz Smoked salmon cut in approximate 1/2-inch slices
6 slices Cucumber sliced thin, then cut in half into a half circle
Fresh dill garnish

Prep all the ingredients per the instructions above.
Preheat the oven to 350°F (176°C). Get two same-sized sheet pans. Line one sheet pan with parchment paper. Set aside.
With a rolling pin, roll each piece of bread until it is nice and flat. If the crusts are thick, trim them before rolling. Cut the bread into sections about 2 inches x 2 inches. (probably get about 2-3, depending on the size of the bread).
Place the cut-out bread pieces on the prepared sheet pan. Cover with another sheet of parchment paper and place the other sheet pan over top to weigh down the bread pieces.
Place in a preheated oven and bake for 10 minutes. Remove the top sheet pan and top sheet of parchment paper and bake for another 10 minutes or until crisp. Remove from the oven and set aside to cool.
Make the goat cheese mousse: using an electric mixer or by hand using a whisk, beat the heavy cream in a bowl until soft peaks form.
Combine the softened goat cheese, Greek yogurt, lemon zest and salt in a bowl. Beat until smooth and creamy.
Add the whipped cream to the goat cheese mixture and mix just until ingredients are combined.
Brew and prepare the coffee to your liking.
Transfer the mousse to a pastry bag or use a spoon. Pipe or spoon 1-2 teaspoons of mousse onto each bread cutout. Top with a small slice of smoked salmon, a half cucumber slice and a sprig of fresh dill.
Serve the canapés with coffee.