Salmon Croustades
Bright pink salmon and green arugula make these appetizer triangles perfect for Christmas gatherings.
Prep Time:
20 mins
Total Time:
22 mins
Servings:
24 appetizers
Ingredients
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24 slices light party rye or 1/2-inch-thick baguette slices
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1 large ripe avocado, halved, seeded, and peeled
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3 tablespoons capers, drained
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1 tablespoon lemon juice
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4 to 6 ounces thinly sliced smoked salmon (lox-style)
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1 cup loosely packed arugula leaves
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1/2 cup thinly sliced quartered red onion
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Freshly ground pepper
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
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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