Smoked Salmon Canapés

Number of servings :

Prep time:

Cooking time:

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :

Ingredients

24 slices cocktail rye bread
2 tablespoons (30 mL) lemon juice
2 tablespoons (30 mL) brewed black tea or vodka
1 tablespoon (15 mL) extra-virgin olive oil
2 teaspoons (10 mL) Dijon mustard
Freshly ground pepper to taste
8 ounces (250 grams) sliced smoked salmon, finely chopped (1 1/3 cups/340 mL)
1/4 cup (65 mL) finely diced red onion
3 tablespoons (45 mL) chopped fresh dill, plus sprigs for garnish
2 tablespoons (30 mL) drained capers, rinsed and coarsely chopped

Directions

1. Preheat the oven to 325°F (160°C). Coat a baking sheet with nonstick spray. Arrange the cocktail rye bread slices in a single layer on the baking sheet. Spray the tops of slices lightly with nonstick spray. Bake the slices just until crisp, 12 to 15 minutes.
2. 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.
3. Shortly before serving, mound about 1 tablespoon of topping on each slice of toast. Garnish each with a dill sprig. One serving is 2 canapés.

Nutrition per serving: 84 calories, 5 g protein, 9 g carbohydrates, 1 g fiber, 3 g total fat, 0 g saturated fat, 4 mg cholesterol, 311 mg sodium.

Cook’s Tip: The 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 temperature.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:1673

• Type of Meal Hors D'oeuvres

Type of Meal Hors D'oeuvres