As many of us begin to gear up for the holidays, it’s time to start bookmarking crowd-pleasing canapés in preparation for the parties and gatherings to come. Smoked salmon in particular has become a staple ingredient at this time of year for its versatility and effortless ability to elevate standard finger foods. Activate host mode with these 6 festive hors d’oeuvre’s – all using Ducktrap’s high quality, wholesome smoked salmon – that are sure to delight your guests.

Smoked Salmon Christmas Trees

  • Ingredients:
  • Sliced bread of your choice
  • Ducktrap Smoked Sliced Salmon
  • Cream cheese
  • Fresh dill
  • Capers
  • Directions:
  • With a Christmas tree shaped cookie cutter, begin by stamping out Christmas tree shapes with your sliced bread.
  • Repeat with the slices of smoked salmon.
  • Spread cream cheese on each bread shape, then top with the smoked salmon.
  • Garnish with capers, dill, salt and pepper.

Deviled Eggs Topped with Smoked Salmon

  • Ingredients:
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • salt and pepper, to taste
  • paprika and chives, for garnish
  • Ducktrap Smoked Sliced Salmon
  • Directions:
  • Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
  • While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
  • Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  • Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
  • Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
  • Top with smoked salmon. Sprinkle on paprika for garnish.

Tartlets with Salmon Mousse, Shrimp and Cucumber

  • Ingredients:
  • 250g cream cheese, at room temperature
  • 100g Ducktrap Smoked Roasted Salmon, chopped
  • ¼ cup lemon juice
  • 1 tablespoon chopped dill, plus dill sprigs, to serve
  • 2 green onions, roughly chopped
  • Cucumber, sliced into rounds and cut in half
  • Prawns
  • Directions:
  • Preheat oven to hot, 200°C. Lightly grease two 12-hole shallow patty pans.
  • Using a 6cm round cutter, cut rounds from each pastry sheet. Ease into prepared pans. Prick with a fork. Chill 20 minutes.
  • Bake pastry for 10-15 minutes, until golden. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
  • Filling: Place all ingredients in food processor. Process until smooth. Season to taste.
  • Cook prawns according to package instructions.
  • Divide mixture between cooled pastry cases. Top with dill sprigs, prawns and cucumber slice to serve.

Smoked Salmon Charcuterie Board

  • Ingredients:
  • Ducktrap Wild Sockeye Smoked Salmon
  • Olives
  • Cucumber
  • Small piece of cheese
  • Crackers of your choice
  • Pomegranate seeds
  • Fresh rosemary and dill
  • Directions:
  • Start by cutting out a piece of cheese into the shape of a star, and lay in the center at the top of the board.
  • Add ingredients in layered lines down from the star, occasionally adding sprigs of rosemary or dill in between as branches.
  • Add a few crackers at the bottom to act as the trunk of the tree.
  • Sprinkle pomegranate seeds to mimic ornaments.
  • Serve with crusty bread or crackers.

Smoked Salmon Terrine

  • Ingredients:
  • 4 sheets leaf gelatine
  • 14 oz Ducktrap Smoked Sliced Salmon
  • 11 oz)cream cheese
  • 4 fl oz crème fraîche
  • 2 tbsp mustard
  • handful of dill, finely chopped
  • juice of 1 lime
  1. Directions:
  2. Soak the gelatine in a little bit of water in a small bowl until softened.
  3. Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.
  4. Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.
  5. In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.
  6. Squeeze out the gelatine and put the sheets in a small, heavy pan. Add the lime juice. Place over a low heat until the gelatin has melted, cool slightly, then stir into the salmon mixture.
  7. Spoon half the mixture into the lines pan. Lay the reserved smoked salmon sliced on the mixture along the length of the pan, then spoon on the rest of the filling and smooth the top.
  8. Tap the pan on the surface to expel any trapped air. Fold over the overhanging salmon slices to cover the top. Cover the whole pan with clear film and place in the refrigerator to chill for at least 4 hours, preferably 6-8 hours.

Smoked Salmon Dip

  • Ingredients:
  • 7 oz Ducktrap Smoked Roasted Atlantic Salmon
  • 7 oz Philadelphia cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup fresh dill , roughly chopped
  • 1/2 garlic clove , minced
  • 1 1/2 tsp lemon zest (1 lemon)
  • 1 – 2 tbsp lemon juice
  • Pinch of salt and pepper
  • Directions:
  • Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.
  • Mix until fairly smooth – about 10 seconds on high – scraping sides as required.
  • Adjust lemon and salt to taste. Mix again briefly.
  • Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers.

Ducktrap products are available in grocery stores island-wide.
For more information regarding Ducktrap, visit