Maple Salmon Smoked Cheddar Canapes

With maple-broiled salmon, buttery sautéed leek and Balderson Double Smoked Cheddar Cheese, these delicious tarts are an explosion of lovely flavours–perfect for sharing.

PREP TIME: 25 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES
SERVINGS: 6

 

Instructions:

  1. Bake pastry tarts according to package directions; let cool completely.
  2. Preheat broiler; set rack in middle of oven. In a small bowl, stir together maple syrup, brown sugar, mustard, oil, 1/4 tsp (1 mL) each salt and pepper, garlic powder and cayenne pepper. Place salmon fillet on foil – lined baking sheet; brush maple syrup mixture over top.
  3. Boil for 8 to 12 minutes or until fish flakes when tested with fork and internal temperature reaches 145 ̊F (63 ̊C) on instant-read thermometer inserted in thickest part of fish. Flake salmon with fork; set aside.
  4. Meanwhile, in large skillet set over medium heat, melt butter. Add leek, thyme, and season with remaining salt and pepper; cook for 6 to 9 minutes or until tender. Let cool slightly.
  5. Preheat oven to 400°F (200°C). Divide leek, salmon and cheese evenly among tart shells. Bake for 10 to 12 minutes or until cheese is melted.

Tips:

  • Substitute trout or Arctic char for salmon if desired.

 

INGREDIENTS:

  • 18 frozen mini pastry tart shells (2-inch/5 cm)
  • 1 1/2 tbsp (22 mL) maple syrup
  • 1/2 tsp (2 mL) brown sugar
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/2 tsp (2 mL) olive oil
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1/4 tsp (1 mL) garlic powder
  • Pinch cayenne pepper
  • 8 oz (250 g) skin-on salmon fillet
  • 1 1/2 tbsp (22 mL) butter
  • 1 large leek, thinly sliced (light green and white parts only)
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 1 cup (250 mL) shredded Balderson Double Smoked Cheddar Cheese

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