By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Smoked salmon cones with caviar are the canapé that handles a long cocktail party without falling apart. Cold-smoked salmon rolled into cone shapes, filled with herb crème fraîche, topped with caviar.
Key Takeaways
- Use cold-smoked salmon, sliced thin
- Roll into cones, secure with cocktail sticks
- Pipe filling for clean finish
- 1-2g of [Royal Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per cone
- Build 30 minutes ahead
The Ingredients
Makes 16 canapés
- 16 thin slices cold-smoked salmon
- 150g full-fat crème fraîche
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped dill
- Zest of 1 lemon
- 30g Royal Oscietra
- Sea salt and white pepper
The Method
1. Mix crème fraîche with herbs, lemon zest, salt, pepper.
2. Roll each salmon slice into a cone shape.
3. Pipe herb cream into the open end of each cone.
4. Top with 2g of caviar.
5. Arrange on platter. Serve cold.
Tips
Salmon thin enough to roll. Thick slices won't hold cone shape.
Pipe, don't spoon. Cleaner finish.
Build 30 min ahead. Beyond that, salmon dries out.
Cold throughout.
Variations and Pairings
With dill cream: Add 2 tsp horseradish for kick.
With Beluga: 25g of Beluga XXL total.
Wine pairing: Champagne or chilled vodka.
For more canapés, see our Russian caviar canapés and cucumber rounds with caviar recipes.
Frequently Asked Questions
How many per person?
2-3 cones per person at a cocktail party.
Make in advance?
Build 30 min ahead, refrigerate covered.
Caviar amount?
1-2g per cone (around 30g total).
Smoked salmon cones with caviar are one of those canapés that quietly elevate a drinks party. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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