Garnish with additional dill sprigs or salmon roe.
By The Canadian Living Test Kitchen
Source: Holiday Best 2005
1 tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) light mayonnaise
2 tsp (10 mL) finely chopped fresh dill, (or 1/2 tsp dried dillweed)
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) pepper
5 thin slices smoked salmon
1 piece (3 inches/8cm) English cucumber
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.
Nutritional Information PER PIECE: about
|cal 49||pro 2g||total fat 2g||sat. fat 0|
|carb 5g||fibre 0||chol 3mg||sodium 157mg|
|calcium 1||iron 3||folate 4|