Keto Tea Party Salmon Croquette Canapes

Canapés are a great addition to any Keto tea party, and these low-carb salmon croquette canapes are no exception. This Keto finger food consists of perfectly golden mini salmon patties served over a cucumber slice and topped with lemon aioli. These bites are complex in their flavor and texture, being crunchy, refreshing, satisfying, creamy, and tangy. On top of that, they are gluten-free, dairy-free, and paleo.

What are canapes?

A canape is a small, easy-to-eat food traditionally prepared with a piece of bread or pastry as a base with various toppings. To make it less messy, this finger food is meant to be eaten in one bite or two at most. This Keto version replaces the bread/pastry base with a cucumber slice to cut down on carbs and add fresh crispness. Then, the base is topped with a mini salmon patty, crumbed and fried until golden and crispy. This Keto canape is finished off with a piece of lettuce, tangy aioli, and a dill sprig for garnish. It Is truly one of the best Keto savory tea party recipes you’ll ever try!

Can you prepare these croquettes using another type of fish?

Absolutely! We have used canned salmon for this recipe, but you can use other types of canned fish like tuna or mackerel. You can also use any leftover cooked seafood like salmon, cod, sea bass, crab, or shrimp.

Here are some tips to prepare the perfect salmon croquette canapes:

• Drain the canned fish well. Any extra moisture may prevent the croquettes from holding together.

• Cut a cucumber slice before shaping the salmon patties to match their size to the cucumber. The fish croquettes should be the same size as the cucumber or slightly smaller.

• When frying, keep the heat on medium-low and keep an eye on the croquettes to prevent them from burning. You want a consistent color throughout all the canapes to ensure the aesthetic look associated with Keto tea party recipes.

Net Carbs

0.9 g
Fiber

0.7 g
Total Carbs

1.6 g
Protein

3.4 g
Fats

8 g

88 cals

Quantity

Serving Size

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Canned salmon

1 medium can - each 7 3/4 ounce net weight
Raw egg

1 large
Almond flour

0.75 cup
Lemon juice

1.5 tbsp
Lemon Peel Or Zest Raw

2 tsp
Salt

0.25 tsp
Garlic powder

0.25 tsp
Oil

0.25 cup
Cucumber

1 large - 8 1/4" long
Lettuce, green leaf

3 outer (large) leaf
Mayo, Avocado Oil

4 tbsp
Dill weed, fresh

5 sprig

Step 1

Drain the salmon and add it to a bowl. Add ¼ cup almond flour, the egg, 1 tbsp lemon juice, 1 tsp lemon zest, salt, and garlic powder. Mix until combined.
Step 2

Cut a slice of cucumber and place it next to the cutting board as a reference. Divide the salmon mixture into 20 pieces. Shape them into a disc the size of the cucumber slice and place them on the cutting board.
Step 3

Add the remaining almond flour to a bowl and coat the salmon disks. Coat them carefully without distorting their shape and size. Place them on a plate and transfer them to the freezer for 10 minutes.
Step 4

To a small pan over medium heat, add the oil. Add croquettes to the pan and cook for 3-4 minutes per side until golden. Drain on paper towels.
Step 5

To prepare the aioli, add the mayonnaise to a bowl. Add ½ tbsp lemon juice and 1 tsp lemon zest. Whisk to combine, then transfer to a piping bag.
Step 6

Slice the cucumber into 20 discs and divide the lettuce leaves into pieces slightly larger than the cucumber slices. Lay all the cucumber slices on a flat surface and pipe a little bit of aioli. Add a piece of lettuce and pipe once more.
Step 7

Add the croquettes on top of the cucumber and lettuce. Pipe more aioli on top. Finish off with a sprig of dill, and serve.