SMOKED SALMON BITES WITH DILL CAPER CREAM

By jarren

Ingredients

• 7 slices white bread
• 1 tbsp (15 mL) extra­-virgin olive oil
• 26 capers
• 1/4 cup (60 mL) light mayonnaise
• 2 tsp (10 mL) finely chopped fresh dill, (or 1/2 tsp dried dill-weed)
• 1 tsp (5 mL) lemon juice
• 1/4 tsp (1 mL) pepper
• 5 thin slices smoked salmon
• 1 piece (3 inches/8cm) English cucumber

Preparation

Step 1

With rolling pin or bottle, flatten each slice of bread. Using 2-1/4-­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. (Make­ahead: Store in airtight container for up to 5 days or freeze for up to 1 month; re-crisp 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. Garnish with drill sprigs.