Smoked Salmon Canapés
Number of servings : Prep time: Cooking time: Type of meal : | Hors d’oeuvres | Hors d’oeuvres Special diet
Number of servings :
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
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
- 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.
- 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 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.
Imported on 2011-01-20 20:26:46 — Original ID:1673