My little girl is getting married next month and I have been playing with ideas to serve at her shower that are healthy versions of her favorites. She loves bagels and cream cheese with salmon, cream cheese and capers…but alas…. the wedding dress fitting. So I came up with this little bite that offers a little veggie with the bagel fixings. Turns out this was a great breakfast appetizer and is great at room temperature too…
Zucchini Canape With Salmon, Cream Cheese & Capers
1 Zucchini grated
2 Tbs flour
3 Tbs grated Parmesan cheese
1 red onion – 1/2 diced raw / 1/2 sautéed
1 Tbs butter
salt & pepper
1/2 cup whipped cream cheese
4 oz cured, smoked salmon
1 Tbs capers
In a cheese cloth or clean dishtowel, squeeze as much liquid as you can out of the grated zucchini.
Mix the flour, zucchini, sautéed onion, egg, cheese and salt & pepper together into a batter. Using a tablespoon, pour the batter into a heated non-stick pan with melted butter and press down lightly to spread and flatten the batter. Cook for about 2 minutes on each side.
Using the Zucchini as mini canapes, spread on some whipped cream cheese, top with smoked salmon, capers and diced red onion. Secure the edges together with a toothpick for easy handling and eat… Delicious!