Makes 2 dozen
Serving these appetizers with a few lemon wedges on the side is the perfect garnish. Encourage your guests to squeeze them over the top of the salmon as a tart complement to the cream cheese underneath.
Ingredients
24 thin rounds of bread, cut on the diagonal from a baguette
Extra virgin olive oil
8 ounces cream cheese, softened
1 1/2 tablespoon finely chopped dill
2 tablespoons very finely chopped red onion
1 teaspoon fresh ground black pepper
8 ounces pre-sliced smoked salmon
2 to 3 tablespoons capers
Fresh dill sprigs for garnish
Lemon wedges to garnish platter
Method
Preheat oven to 350°F.
Brush bread on one side with olive oil and place oil side up, on a baking sheet. Bake 8 to 10 minutes until just crisp and slightly golden. Do not over toast. Set aside to cool.
In a small bowl, blend together cream cheese, dill, onion and black pepper. Place in a pastry bag with a large tip or use a small spoon to place a dollop on the center of each toast. Cut salmon slices in half or thirds and fold a bite-sized slice over each toast. Garnish with capers and fresh dill sprigs. Place on a large platter with lemon wedges.
Nutrition
Per serving (2 pieces/89g-wt.): 250 calories (110 from fat), 12g total fat, 5g saturated fat, 25mg cholesterol, 480mg sodium, 25g total carbohydrate (1g dietary fiber, 0g sugar), 9g protein
Tags: Entertaining, Sugar Conscious
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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