Recipe by: Melinda Walley

Source: Melinda Walley (adapted from a variety of sources)

Serves: Makes about 20 mini toasts


  • 1/3 cup crème fraiche (French sour cream, readily available)
  • 250 g cream cheese, room temperature
  • 2 tsp creamed horseradish (see photo)
  • Zest of 2 lemons
  • ½ bunch of dill, finely chopped
  • Salt and (freshly ground) pepper
  • 1 loaf whole grain bread, sliced (need about 10 slices)
  • ~50 g butter, melted
  • ½ red onion, sliced then chopped so slices are not too long
  • 4 eggs, hard boiled (9 mins boiled, then rinsed in cold water, shelled and then chopped finely or grated)
  • ½ of a 150 g jar of capers (see photo)
  • 300 g smoked salmon slices, cut into smaller pieces (2-3 per slice)
  • Tips of 20 dill sprigs for garnish


  • Once the cream cheese is at room temperature, mash together using a fork with the crème fraiche, creamed horseradish, zest of 1 ½ lemons (reserve the zest of ½ lemon as garnish), and ½ bunch of chopped dill.
  • Season with a pinch of salt and some freshly ground pepper to taste.
  • Toast the slices of whole grain bread. Remove the crusts, cut into 2 toasts per slice and brush with melted butter.
  • Assemble each toast / canapé by stacking a small bit of cream cheese mixture on each toast, followed by a small pieces of smoked salmon, a larger dollop of cream cheese mixture then a little spoon (~6-8 count) capers, a little bit of chopped / grated egg, a few pieces of chopped red onion, a tiny little piece of salmon for color, topped with a tip of dill spring and a sprinkle of lemon zest.
  • Repeat for all 10 slices of bread = 20 mini toasts / canapes.

Download PDF here: Australian Salmon Cream Cheese Caper Canape Melinda Walley