These elegant hors d'oeuvres offer a delectable bite of smoked salmon moistened with a light, lemony vinaigrette. Both the canapé topping and toasts can be made early in the day.
Patsy Jamieson, Diane Temple
olive oil cooking spray
12 slices wholegrain rye bread, cut in half
2 tablespoons lemon juice
2 tablespoons brewed black tea or vodka
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
freshly ground black pepper to taste
200 g sliced smoked salmon, finely chopped
½ small red onion, finely diced
2 tablespoons chopped fresh dill, plus sprigs for garnish
2 tablespoons baby capers, drained and rinsed
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Directions Preparation:15min › Cook:15min › Extra time:5min › Ready in:35min
Preheat the oven to 160°C. Coat a baking tray with olive oil cooking spray. Arrange rye bread slices in a single layer on the baking tray. Spray the tops of the slices lightly with cooking spray. Bake the slices just until crisp, 12 to 15 minutes.
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.
Shortly before serving, mound about 1 tablespoon of topping on each slice of toast. Garnish each with a dill sprig.
If you prepare the components ahead of time, refrigerate the topping, covered, for up to 8 hours. Store the toasts in an airtight container at room temperature.