I found a wonderful smoked salmon in the supermarket on sale and I decided to use it to create a fresh, Low FODMAP Smoked salmon and cream cheese canape.
Canape is basically an open sandwich. Yo can prepare it with a Low FODMAP bread, including some gluten free breads or even my Low FODMAP sourdough bread.
But this time I used a rice cakes, that are light and a good carrier of flavour. And, of course, a smoked salmon can’t be served without a fresh dill! This is a must, it is such a great flavour combination. If you like, you can also use some fresh chives.
With such a great ingredient like smoked salmon, you don’t want to overdo it, simplicity is the best to appreciate amazing flavours! For me, the mild cream cheese is the best to give company to the smoky flavours of salmon. I also make my own marinated fillet of salmon, which I promise to place on the blog in the future. It tastes very similar to the smoked salmon and you have more power in terms of seasoning and herbs used.
Ingredients for a Smoked salmon and cream cheese canape:
10 g rice cakes, 2 cakes
40 g cream cheese
70 g smoked salmon
2 g fresh dill
1 cup green lettuce
70 g cucumber
Instructions to prepare a 1 portion of a Smoked salmon and cream cheese canape:
Take two plain rice crackers, spread the cream cheese evenly on the top. Then place the smoked salmon slice on the cheese and sprinkle with a pinch of freshly chopped dill.
Serve it with a simple salad of a lettuce, cucumber and radishes.
Low FODMAP salmon and cream cheese canape
- 10 g rice cakes, 2 cakes
- 40 g cream cheese
- 70 g smoked salmon
- 2 g fresh dill
- 1 cup green lettuce
- 2 radishes
- 70 g cucumber
- Take two plain rice crackers, spread the cream cheese evenly on the top. Then place the smoked salmon slice on the cheese and sprinkle with a pinch of freshly chopped dill.
- Serve it with a simple salad of a lettuce, cucumber and radishes.
For other, gluten free recipes, go here.