Smoked Salmon Canapés

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”12″ details=”” ]

These elegant party canapés offer a delectable bite of smoked salmon (a good source of protein and omega-3s), moistened with a light, lemony vinaigrette on a low-GL rye bread.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 24 slices cocktail rye bread
• 2 tablespoons lemon juice
• 2 tablespoons brewed black tea or vodka
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Dijon mustard

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[ingredients-right]

• Freshly ground black pepper to taste
• 8 ounces (250 grams) sliced smoked salmon, finely chopped (1 1/3 cups)
• 1/4 cup finely diced red onion
• 3 tablespoons chopped fresh dill, plus sprigs to garnish
• 2 tablespoons drained capers, rinsed and coarsely chopped

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 325°F (160°C). Coat a baking tray with cooking spray. Arrange the slices of rye bread in a single layer on the baking tray. Spray the tops of the slices lightly with cooking spray. Bake for 12–15 minutes or just until the slices are crisp.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Whisk the lemon juice, tea (or vodka), oil, mustard and pepper in a medium bowl. Add the smoked salmon, red onion, dill and capers. Toss to mix well.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Shortly before serving, mound about 1 tablespoon of the smoked salmon topping on each slice of toast. Garnish each with a dill sprig. One serving is two canapés.[/step-item][/step-list-wrapper]

[nutrition-info calories=”84″ calories_fat=”” fat=”3g” sat_fat=”0g” choles=”4mg” sodium=”311mg” carbs=”9g” sugars=”” protein=”5g” fiber=”1g”]

[/nutrition-info]