- 20
- 20 mins
- 20 mins
Ingredients
- 7 7slices white bread
- 1 1tbsp tbsp(15 mL) (15 mL) extra-virgin olive oil
- 26 26capercapers
- 1/4 1/4cup cup(50 mL) (50 mL) light mayonnaise
- 2 2tsp tsp(10 mL) (10 mL) finely chopped fresh dill, (or 1/2 tsp dried dillweed)
- 1 1tsp tsp(5 mL) (5 mL) lemon juice
- 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
- 5 5thin slices smoked salmon
- 1 1piece piece(3 inches/8cm) English cucumber
Preparation
Step 1
With rolling pin or bottle, flatten each slice of bread. Using 2oe-inch (5.5 cm) round cookie cutter, cut out 20 shapes. Lightly brush both sides of each with oil; press each into cup of mini-muffin pan.
Bake in centre of 350°F (180°C) oven until light golden and crisp, about 12 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month; recrisp in oven.)
Remove 20 capers and set aside. Coarsely chop remaining capers; place in small bowl. Add mayonnaise, dill, lemon juice and pepper; mix lightly.
Cut salmon into 1 1/2- x 1/2 inch (4 x 1 cm) strips; roll into rosettes. Quarter cucumber lengthwise; thinly slice crosswise. (Make-ahead: Cover and refrigerate salmon, cucumber, capers and sauce for up to 8 hours.)
Spoon 1/2 tsp (2 mL) mayonnaise mixture into each bread cup. Tuck 1 salmon rosette and cucumber slice in each; garnish with caper.