Smoked Salmon Canapés With Horseradish Cream

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Smoked Salmon Canapés With Horseradish Cream

Phase 2

Makes 20 canapés

This elegant appetizer can be fine-tuned to suit your taste. Try experimenting

with various whole-grain breads, or sprinkle canapés with capers or lemon zest.

7 thin slices whole-grain bread

1/3 cup reduced-fat or nonfat sour cream

1 Tbsp horseradish

4 oz smoked salmon slices, cut into 20 1-inch strips

Freshly ground black pepper

Fresh dill sprigs

1. Using a 2-inch fluted round or other shaped pastry cutter, cut bread slices

into 20 rounds.

2. In small bowl, combine sour cream and horseradish. Top each bread round with

about 1 tsp of mixture. Fold salmon slices atop cream; garnish with a sprinkle

of pepper and a dill sprig. Serve at room temperature.