Kanapki are traditional Polish open faced sandwiches that are simple, flexible, and meant to highlight good ingredients. They’re often served as a light meal, snack, or appetizer and usually start with bread and butter.
Prep Time: 15 minutes
● Cocktail rye bread
● Salted butter, softened
Smoked Salmon Kanapka
● Cold smoked salmon
● Fresh horseradish, finely grated
Mizeria-Style Kanapka
● Cucumber, very thinly sliced (mandolin recommended)
Pork Spread & Pickle Kanapka
● Pork spread (pâté style)
● Polish pickles, thinly sliced
1.) Lightly butter each slice of cocktail rye.
Smoked Salmon: Top with salmon, a small amount of horseradish, salt, and dill.
Cucumber & Sour Cream: Top with cucumber, a small dollop of sour cream, salt and pepper, and dill.
Pork Spread & Pickle: Spread pork pâté evenly, then top with pickles and dill.
● If you can’t find cocktail rye, thinly sliced rye works well. Just cut it into smaller sections.
● Slice cucumber as thin as possible so it stays light and doesn’t overpower the bread.
● Keep toppings balanced. Kanapki should never feel piled high.