Uploaded April 2021 | Updated September 2026, 2 weeks ago
Hello Darlings and welcome to the first episode of Dining through the Decades!!! I hope you enjoy these delicious 1950's canapés as they were lots of fun to make and eat! They are the perfect appetizers to have if you host a dinner party or even just make as a snack, because let's be honest, you will breath these down they are so good!!
Let me know if you make these at home!
Instagram: instagram.com/sage_lilley
Reddit: reddit.com/r/SageLilleyman
Business Inquiries: inquiries@sagelilleyman.com
Help support my channel: ko-fi.com/sagelilleyman
Here are the full recipes:
Cucumber Canapés
1 cup mayonnaise
85 grams cream cheese
1 tablespoon grated onion
1 tablespoon minced chives
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill.
1 loaf white or rye bread
2 medium cucumbers, scored and thinly sliced
Topping: diced pimento and dill.
Method:
Combine all ingredients in a blender or food processor (expect bread and cucumber) and blend until smooth.
Cut circles out of bread with glass cup or cookie cutter.
Cut thin slices of cucumber.
Spread mayonnaise mixture on top of bread and top with cucumber, pimentos and dill.
Mixture can be refrigerated for up to 3-4 days and the leftover works well as a dressing for salads or a spread on sandwiches.
Salmon Mousse Canapés
2 cucumbers
1 package of cream cheese (226 grams)
226 grams smoked salmon or lox
1 tablespoon milk
1 teaspoon lemon-pepper seasoning
1 teaspoon fresh dill
Salt and pepper to taste
1/2 cup heavy whipping cream
Additional dill for topping
Method:
Peel strips from cucumbers to create decorative edge.
Cut cucumbers into 1/2 inch slices. Use melon baller or teaspoon to remove a small amount of cucumber from the center.
Place all ingredients in food processor/blender except whipping cream, and blend until smooth.
In a seperate bowl beat cream until stiff peaks form. Fold into salmon mixture.
(I didn't use the whipping cream in the video and they turned out excellently! But if you are wanting to have a light and fluffy texture to the salmon, I would definitely suggest following the original recipe.)
Pipe or dollop mousse onto cucumber slices and garnish with dill.
Refrigerate until ready to serve.
Devilled Eggs
6 hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon vinegar
1/2 teaspoon salt
Dash of pepper
1/4 teaspoon paprika
1/2 teaspoon dry mustard or 1 teaspoon prepared mustard.
Method:
Halve the boiled eggs and scoop the yolk out and put into a bowl.
Mash together the yolks with all the ingredients.
Pipe or dollop back into egg whites.
Garnish with sliced green olives, paprika and parsley.
Hello Darlings and welcome to the first episode of Dining through the Decades!!! I hope you enjoy these delicious 1950's canapés as they were lots of fun to make and eat! They are the perfect appetizers to have if you host a dinner party or even just make as a snack, because let's be honest, you will breath these down they are so good!!
Let me know if you make these at home!
Instagram: instagram.com/sage_lilley
Reddit: reddit.com/r/SageLilleyman
Business Inquiries: inquiries@sagelilleyman.com
Help support my channel: ko-fi.com/sagelilleyman
Here are the full recipes:
Cucumber Canapés
1 cup mayonnaise
85 grams cream cheese
1 tablespoon grated onion
1 tablespoon minced chives
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill.
1 loaf white or rye bread
2 medium cucumbers, scored and thinly sliced
Topping: diced pimento and dill.
Method:
Combine all ingredients in a blender or food processor (expect bread and cucumber) and blend until smooth.
Cut circles out of bread with glass cup or cookie cutter.
Cut thin slices of cucumber.
Spread mayonnaise mixture on top of bread and top with cucumber, pimentos and dill.
Mixture can be refrigerated for up to 3-4 days and the leftover works well as a dressing for salads or a spread on sandwiches.
Salmon Mousse Canapés
2 cucumbers
1 package of cream cheese (226 grams)
226 grams smoked salmon or lox
1 tablespoon milk
1 teaspoon lemon-pepper seasoning
1 teaspoon fresh dill
Salt and pepper to taste
1/2 cup heavy whipping cream
Additional dill for topping
Method:
Peel strips from cucumbers to create decorative edge.
Cut cucumbers into 1/2 inch slices. Use melon baller or teaspoon to remove a small amount of cucumber from the center.
Place all ingredients in food processor/blender except whipping cream, and blend until smooth.
In a seperate bowl beat cream until stiff peaks form. Fold into salmon mixture.
(I didn't use the whipping cream in the video and they turned out excellently! But if you are wanting to have a light and fluffy texture to the salmon, I would definitely suggest following the original recipe.)
Pipe or dollop mousse onto cucumber slices and garnish with dill.
Refrigerate until ready to serve.
Devilled Eggs
6 hard boiled eggs
2 tablespoons mayonnaise
1 teaspoon vinegar
1/2 teaspoon salt
Dash of pepper
1/4 teaspoon paprika
1/2 teaspoon dry mustard or 1 teaspoon prepared mustard.
Method:
Halve the boiled eggs and scoop the yolk out and put into a bowl.
Mash together the yolks with all the ingredients.
Pipe or dollop back into egg whites.
Garnish with sliced green olives, paprika and parsley.
