Salmon Tzatziki Canapés
Prep time
Total time
The perfect finger food! I topped Town House Roasted Garlic Flatbreads with a thick, creamy tzatziki spread and a sliver of smoked salmon. These canapés are addictive. I'm also going to slather this tzatziki cream cheese on everything I eat from now on -- it's like tzatziki sauce but thicker and more luscious. I made it the day before and the flavors melded beautifully without it getting watery like most tzatziki sauces I've tried.
  • 1 large English cucumber, diced (the long, skinny ones)
  • 1 teaspoon salt (for salting cucumbers)
  • 2 (8-ounce) packages cream cheese
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1 heaping tablespoon chopped fresh dill, plus more for topping
  • salt & freshly ground black pepper to taste
  • smoked salmon (I buy the fattiest trimmings from my local grocery store, yum)
  • Town House Roasted Garlic Flatbreads
  1. Place your diced cucumber in a colander and sprinkle with the teaspoon of salt, tossing a bit. Cover with a paper towel and a heavy bowl and let them drain for 30 minutes. In a large bowl, beat the cream cheese with an electric mixer until fluffy. Add the lemon juice, garlic, dill, and a grind or two of black pepper. Beat until combined and then fold in drained cucumbers and taste for salt and pepper, adding any as needed. Chill for at least two hours so the flavors can meld.
  2. When ready to serve, spread the cream cheese mixture on your Town House Roasted Garlic Flatbreads. Top with a hunk of smoked salmon and a wisp of dill.
Recipe by Willow Bird Baking at