 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
Love this Low glycemic snack! Also great for gatherings. Both topping and toasts can be made early in the day. Refrigerate the topping, covered for up to 8 hours. Store the toasts in an airtight container at room temp. One serving is 2 canapés. Ingredients:
24 slices rye cocktail bread |
2 tablespoons lemon juice |
2 tablespoons brewed black tea or 2 tablespoons vodka |
1 tablespoon extra virgin olive oil |
2 teaspoons dijon mustard |
fresh ground pepper |
8 ounces sliced smoked salmon, finely chopped (11/3 cups) |
1/4 cup finely diced red onion |
3 tablespoons chopped fresh dill, plus sprigs for garnish |
2 tablespoons drained capers, rinsed and coarsely chopped |
Directions:
1. Preheat the oven to 325°F Coat a baking sheet with nonstick spray. Arrange the cocktail rye bread slices in a single later on the baking sheet. Spray the tops of the slices lightly with nonstick spray. Bake the slices just until crisp, 10 - 12 minutes.
2. (A toaster works well too for smaller portions).
3. Whisk the lemon juice, tea (or vodka), oil, mustard, and pepper in a medium bowl. Add the smoked salmon, onion, dill and capers. Toss to mix well.
4. Shortly before serving, mound about 1 tbsp of topping on each slice of toast. Garnish each with dill sprig.
|
|