Garnish with additional dill sprigs or salmon roe.
- Portion size 20 servings
- Credits : Holiday Best 2005
MethodWith 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 facts PER PIECE: about
- Sodium 157 mg
- Protein 2 g
- Calories 49.0
- Total fat 2 g
- Cholesterol 3 mg
- Saturated fat trace
- Total carbohydrate 5 g
- Iron 3.0
- Folate 4.0
- Calcium 1.0