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Smoked Salmon Canapes, a recipe by Diane Kochilas
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Greek Yogurt, Smoked Salmon Canapés

Salmon isn’t exactly a fish that swims anywhere near the Mediterranean or Aegean, but it’s a fish that Greeks have embraced, both fresh and smoked. It pairs beautifully with the thick Greek yogurt that has conquered the world. In this recipe, I mix in a little katiki, a grainy, sour, yogurt-like cheese from mainland Greece that is one of several such traditional cheeses. If you can’t find katiki in your local Greek food shop, you can substitute it with quark, or even with a little cream cheese and mascarpone. Try an ouzo with this, or, better yet, one of Greece’s delicious sparkling wines.
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Prep Time 10 minutes
Course breakfast, brunch, Lunch, meze
Cuisine Greek, Greek cuisine, Mediterranean diet

Ingredients
  

  • 1 cup strained Greek yogurt
  • 1 cup Greek katiki cheese or quark
  • ½ tsp lemon zest
  • ¼ lb. / 250 g smoked salmon thinly sliced
  • 30 miniature tart shells or puff pastry shells
  • 2 lemons or limes cut into rings, then into tiny wedges or triangles
  • Dill sprigs for garnish

Instructions
 

  • 1. Mix the yogurt and katiki or quark in a bowl.
  • 2. Cut the salmon into thin strips (2 X 1 in. /5 cm long 2 1/2 cm)
  • 3. Fill each tart shell with 1 teaspoon of the cheese mixture. Place a strip of salmon decoratively on top. Garnish with lemon and a little dill. Serve.
Keyword canapes, Diane Kochilas, Greek cheese, Greek yogurt, katiki, smoked salmon
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