Ingredients Jump to Instructions ↓

  1. 6 oval slices rye bread

  2. 1 tablespoon unsalted butter, melted

  3. 6 ounces thinly sliced smoked salmon

  4. 1/3 cup butter, melted

  5. 1/3 cup sour cream

  6. 2 1/2 tablespoons drained bottled small capers

  7. 24 very small fresh dill sprigs

  8. Accompaniment: lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 F. with rack in middle.

  2. Meanwhile, cut each bread slice into a rectangle about 4- by 2 1/2-inches, then cut each rectangle into 4 triangles. Push all bread triangles together to form 1 piece on a baking sheet, then brush with butter. Separate triangles and toast in oven, without turning, until golden, 10 to 12 minutes. Cool.

  3. Tear salmon into 24 pieces, each about 2- by 2-inches. Starting at one corner, roll up each piece salmon. On center of each toast put about 1/2 teaspoon sour cream, then press about 5 capers into sour cream on each toast. Lay dill sprigs over sour cream and top each with a piece of smoked salmon so dill sprig is visible, pressing salmon lightly into sour cream.

  4. Editors Note: Rye bread triangles can be toasted 3 days ahead and kept in an airtight container at room temperature.

  5. Smoked salmon can be rolled up 1 day ahead and kept in an airtight container.

  6. Smoked salmon toasts can be assembled 1 hour ahead and kept refrigerated, loosely covered.


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