Keto Smoked Salmon Canapes With Lemon-Dill Aioli

Keto Smoked Salmon Canapes With Lemon-Dill Aioli

Salmon canapes recipe & content provided by Veronica Culver, The Enchanted Cook

Though it may look fancy, this keto canapes recipe is actually very easy to make. These salmon canapes are pretty enough to serve up for entertaining at home or to bring with you to a pot-luck dinner or party. Sometimes I make these canapes for lunch for myself and just eat the entire batch, or until I’m full. I also may or may not arrange them on a fancy plate and hold my pinky out while eating.

The creamy lemon-dill aioli is easy to whip up because you start with a base of good-quality avocado mayonnaise and just whisk in a few extra ingredients. These canapes contain lots of satisfying fats coming from the smoked salmon, avocado, avocado mayo and Brain Octane oil. The lemon and fresh dill complement the smoked salmon perfectly and the crunch of cool cucumber adds a light and refreshing touch.

This recipe is easy and requires no cooking. The only time-consuming part is separating the thinly sliced smoked salmon and dividing into smaller pieces for each canape. Feel free to double up on the salmon if you’d like to add more protein.

Keto Smoked Salmon Canapes With Lemon-Dill Aioli

Smoked Salmon Canapes Recipe With Lemon-Dill AioliStart to Finish: 20 minutes


  • 1 organic English cucumber
  • 1 – 4-ounce package thinly sliced cold-smoked wild-caught Alaskan sockeye salmon
  • 1 small organic avocado, diced
  • 2 tablespoons avocado oil mayonnaise (you can also make your own mayo )
  • 1 1/2 teaspoons Brain Octane Oil
  • 1 teaspoon chopped fresh organic dill, plus more for garnish
  • Juice from 1 small organic lemon, divided
  • Flaky sea salt, for garnish


  1. Before slicing the cucumber, cut off both ends and, using the scoring part of a zesting kitchen tool, run it lengthwise down the cucumber removing a strip of peel. Do this in several places around the cucumber to add a decorative edge that will show once it’s sliced into rounds. Skip this step if you don’t care about the decorative part.
  2. Slice the cucumber into 1/4-inch thick rounds and set aside. Depending on the size of the cucumber, you should end up with 24 slices.
  3. Open smoked salmon and carefully separate the thin slices. Cut into 24 small pieces, one for each cucumber slice. Drape one piece of smoked salmon over each cucumber slice.
  4. In a small bowl, toss the diced avocado with all but 1 teaspoon of the lemon juice. Then top each canape with a small chunk of the lemon juice-covered avocado.
  5. In a small bowl, whisk together the mayo, Brain Octane Oil, fresh dill, and remaining 1 teaspoon of lemon juice until creamy. This is your easy lemon dill “aioli”. Place a dollop on top of each canape.
  6. Garnish each with a sprig of fresh dill and a light sprinkle of flaky sea salt.

Serves: 24

Nutritional Information (Per Canape):

  • Calories: 28
  • Protein: 1g
  • Carbs: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Sugar Alcohol:0g
  • Net Carbs: 0g
  • Fat: 2g
  • Saturated Fat: 1g
  • Polyunsaturated: 0g
  • Monounsaturated: 0g
  • Trans fat: 0g
  • Cholesterol: 6g
  • Sodium: 63mg
  • Potassium: 13mg
  • Vitamin A: 1%
  • Vitamin C: 1%
  • Calcium: 0%
  • Iron: 0%

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