Smoked Salmon and Ricotta Canapés

SmokedSalmon_CanapésI served two starters at my latest dinner party and this dish was the first of them. Smoked Salmon and Ricotta Canapés were a manipulation of a recipe from the Russell Norman cookbook Polpo, which focused on Venetian cuisine. That being said, the only real addition here is the addition of ciabatta bread, providing a bit more substance to the dish as well as making it a bit easier to present.


  • 16-24 slices Smoked Salmon (if you are buying in packs and not over the fishmonger’s counter, buy 2 standard size packs – this will be more than enough)
  • 250g Ricotta Cheese
  • 1 tbsp Dill, plus extra for garnish
  • 4 Lemons (1 for the cheese filling, 3 for garnish)
  • 1 large loaf Ciabatta, halved horizontally and cut into small squares

Makes 16-24 canapés

Preparation Time: 30 minutes (approximate)


  1. Place the Ricotta, juice of 1 Lemon and the Dill in a bowl and mix well.
  2. Halve the Ciabatta horizontally and then cut into evenly-sized squares.
  3. Slice the Smoked Salmon into strips of no longer than 5cm and no wider than 3cm.
  4. Spoon a small amount of the Ricotta mixture onto the Salmon and wrap. Place onto a square of Ciabatta and fasten with a cocktail stick. Repeat until you have used up all of your Ricotta mixture and/or Salmon.
  5. Garnish with wedges of the extra Lemons and a generous sprinkling of extra Dill.