Salmon Croustades
Recipe from
Better Homes and Gardens
Bright pink salmon and green arugula make these appetizer triangles perfect for Christmas gatherings.
Ingredients
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24 sliceslight party rye or 1/2-inch-thick baguette slicessee savings
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1 largeripe avocado, halved, seeded, and peeledsee savings
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3 tablespoonscapers, drainedsee savings
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1 tablespoonlemon juicesee savings
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4 to 6 ouncesthinly sliced smoked salmon (lox-style)see savings
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1 cuploosely packed arugula leavessee savings
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1/2 cupthinly sliced quartered red onionsee savings
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Freshly ground peppersee savings
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Directions
1.
Preheat broiler. Arrange bread slices in a single layer on a 17x14-inch ungreased baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until lightly toasted.
2.
In a small bowl mash avocado. Stir in capers and lemon juice. Spread avocado mixture on one side of each bread slice (about 1 rounded teaspoon per slice). Layer salmon, arugula, and onion slices over avocado mixture. Sprinkle with pepper. Serve at once. Makes 24 appetizers.
Nutrition information
Per serving: Calories 44, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 190 mg, Carbohydrate 5 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 1%, Vitamin C 2%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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