Smoked Salmon Canapés

By á-2475

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

• 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
• 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

Details

Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

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.


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.

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.