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Salmon Canapés

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These elegant smoked salmon canapés offer a refreshing twist on a classic party favourite. By replacing traditional bread or blinis with crisp slices of daikon radish, you create a gluten-free and diabetes-friendly snack that is both light and satisfying. The sharp, peppery crunch of the radish perfectly balances the richness of the smoked salmon and the creamy goat's cheese, while a subtle hint of Sriracha provides a gentle heat.

Quick to assemble and visually striking, these appetizers are perfect for sophisticated entertaining or a healthy festive spread. The combination of high-quality protein and fresh citrus notes makes them a nutritious choice for health-conscious hosts. Serve these chilled with a wedge of lemon on the side for a vibrant, low-carbohydrate starter that everyone can enjoy.

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Ingredients for Salmon Canapés

  • 110g goat cheese, at room temperature

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoons Sriracha sauce (or more to taste)

  • 350g daikon, cut crosswise into 16 slices (1/4 inch thick each)

  • 230g thinly sliced smoked salmon (or lox), cut into 16 pieces

  • 1 tablespoon chopped fresh chives

How to make Salmon Canapés

Combine cheese, juice and Sriracha in a bowl. Spread a layer of cheese mixture on each daikon slice; top with salmon and garnish with chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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