Pepper and Cheddar Shortbread Canapés With Smoked Salmon

READY IN: 1hr 10mins
Recipe by Dreamer in Ontario

Here's a savoury shortbread appetizer that would be perfect for a celebration such as Christmas or Thanksgiving. This recipe was published in the Dec 19,2007 edition of the Toronto Star.

Top Review by twissis

Made for ZWT-8 Family Picks because all things w/smoked salmon are twissis-magnets. This recipe is so yummy that I can hardly find words that do it justice. It is much easier to make than the directions make it appear. The shortbread dough is very easy to work with & that makes the entire prep go very fast. I made a half recipe & my yield was more than expected. Maybe I rolled the dough thinner than the recipe specifies & that may be why my cook time was shorter at 18 min for done perfectly. I used a generous amt of lemon pepper (an excellent choice combined w/the cheddar cheese & smoked salmon flavours). I couldn't find any decent-looking dill sprigs, so I just sprinkled dry dill on top of the canapes & added the final touch of some "baby capers" that are popular here in Iceland to use w/smoked salmon. This is clearly 1 of my favourite recipes of the Tour. The taste is great & presentation impressive. Thx for sharing this recipe w/me so I'll be able to share it w/our friends. Yum! :-)

Ingredients Nutrition


  1. Line 2 baking sheets with parchment paper.
  2. Stir flour and pepper together in a medium-sized bowl.
  3. Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).
  4. On low speed, beat in cheddar until just blended.
  5. Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).
  6. Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
  7. Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.
  8. Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.
  9. Re-roll scraps, cut out rounds and place on prepared baking sheet.
  10. Bake in 2 batches.
  11. Place each baking sheet in centre of preheated 325F oven.
  12. Bake until are golden and puffed, about 20 minutes.
  13. Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.
  14. In medium bowl, stir together sour cream and salmon.
  15. Spoon rounded teaspoons onto centre of each shortbread.
  16. Garnish each shortbread with a dill sprig.

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