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Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  16 pieces
Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smørrebrød—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 smørrebrød, perfect for entertaining.

Make Ahead Tip: Cover and refrigerate for up to 8 hours.
RECIPE INGREDIENTS
1/4 cup  sour cream
3 tablespoons   nonfat plain yogurt (preferably Greek-style)
16 slices   cocktail-size thin rye or pumpernickel bread
16 slices   cucumber
16 small sprigs   fresh dill
16 slices  Scandinavian-style cured salmon (gravad lax) or smoked salmon

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.
Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker) Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Cucumber Appetizers
Nutrition Facts per Serving
Yield:   16 pieces
Calories: 91
Fat. Total: 2g
Protein: 7g
Carbohydrates, Total: 10g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 8mg
Sodium: 288mg
% Cal. from Fat: 20%
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