Smoked salmon and fresh chives combine to create delectable Smoked Salmon–Aïoli Canapés. Smoked Salmon–Aïoli Canapés pictured with Sweet Potato & Goat Cheese Bites.
Smoked Salmon–Aïoli Canapés
- 1 large egg yolk
- ¼ light-colored olive oil
- 4 teaspoons chopped fresh chives
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 slices thin white bread
- 4 ounces sliced smoked salmon
- Garnish: fresh chives
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- In a medium bowl, whisk egg yolk until smooth. Slowly add oil, whisking vigorously until mixture begins to emulsify and thicken. Add chives, garlic powder, salt, and pepper, stirring until combined. Cover aïoli, and refrigerate until needed, up to a day.
- Stack bread slices. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts to create a 3-inch stacked square. Cut stack in thirds to create 3 (3×1-inch) rectangles from each bread slice for a total of 12 rectangles. Place bread rectangles on prepared baking sheet.
- Bake until bread is toasted on both sides, approximately 3 minutes per side. Let cool completely.
- Transfer aïoli to a piping bag fitted with a thin tip (Ateco #44). Pipe approximately 1 teaspoon aïoli in an undulating ribbon onto each toast.
- Cut 12 (½-inch-wide) long strips from salmon. Twist ends of each salmon strip in opposite directions, and place on top of aïoli.
- Garnish canapés by tying a long chive piece around each, if desired.
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