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
[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
[/ingredients-left]
[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]