Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

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.

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