“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
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. (A toaster works well too for smaller portions).
  3. 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.
  4. Shortly before serving, mound about 1 tbsp of topping on each slice of toast. Garnish each with dill sprig.

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