Smoked Salmon and Oatcake Canapés Yum Smoked Salmon and Oatcake Canapés Print recipe Print with main photo Print text only Serves 14 Smoked Salmon and Oatcake Canapés Prep time 10 minutes Allergy Egg, Fish Meal type Appetizer, Starter Misc Gourmet, Pre-preparable, Serve Cold Occasion Christmas, Easter, Formal Party, Thanksgiving, Valentines day Region British By author Karen Burns-Booth These Smoked Salmon and Oatcake Canapés are perfect when served with a glass of champagne for a special occasion. Ingredients 14 rough oatcakes 50ml creme fraiche 4 hard boiled eggs, peeled and sliced 150g smoked salmon 1/2 onion, peeled and thinly sliced parsley, chopped (to garnish) 1 lemon, cut into small slices Note These Smoked Salmon and Oatcake Canapés are perfect when served with a glass of champagne for a special occasion. Directions Step 1 Spoon the crème fraiche over each oatcake and then top with a slice of boiled egg. Step 2 Shred the smoked salmon so it is in small pieces and add the thinly sliced onions to it. Divide it between all the oatcakes, spooning it on top of the crème fraiche and sliced egg. Step 3 Place all of the Smoked Salmon and Oatcake Canapés on a large platter and scatter the chopped parsley over the top and serve with the lemon slices.