Smoked Salmon Canapés
"Love this Low glycemic snack! Also great for gatherings. Both topping and toasts can be made early in the day. Refrigerate the topping, covered for up to 8 hours. Store the toasts in an airtight container at room temp. One serving is 2 canapés."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 24 slices rye cocktail bread
- 2 tablespoons lemon juice
- 2 tablespoons brewed black tea or 2 tablespoons vodka
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Dijon mustard
- fresh ground pepper
- 8 ounces sliced smoked salmon, finely chopped (11/3 cups)
- 1⁄4 cup finely diced red onion
- 3 tablespoons chopped fresh dill, plus sprigs for garnish
- 2 tablespoons drained capers, rinsed and coarsely chopped
directions
- Preheat the oven to 325°F Coat a baking sheet with nonstick spray. Arrange the cocktail rye bread slices in a single later on the baking sheet. Spray the tops of the slices lightly with nonstick spray. Bake the slices just until crisp, 10 - 12 minutes.
- (A toaster works well too for smaller portions).
- Whisk the lemon juice, tea (or vodka), oil, mustard, and pepper in a medium bowl. Add the smoked salmon, onion, dill and capers. Toss to mix well.
- Shortly before serving, mound about 1 tbsp of topping on each slice of toast. Garnish each with dill sprig.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
