Smoked Salmon Canapés

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.

• Ready In: 30 mins
• Serves: 12

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.