Salmon & Cucumber Mini Smorrebrod
Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smorrebrod--which translates in Danish to "buttered bread"--are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smorrebrod, perfect for entertaining.
Ingredients
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1/4 cup sour cream
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3 tablespoons nonfat plain yogurt, (preferably Greek-style)
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16 slices cocktail-size thin rye or pumpernickel bread
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16 slices cucumber
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16 small sprigs fresh dill
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16 slices Scandinavian-style cured salmon, (gravad lax) or smoked salmon
Directions
1.
Combine sour cream and yogurt in a small bowl. Top each slices of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.
Tips:
Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture--making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
Nutrition information
Calories 91, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 8 mg, Sodium 288 mg, Carbohydrate 10 g, Fiber 1 g, Protein 7 g, Potassium 62 mg. Exchanges: Starch 0.5,Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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