Smoked Salmon Rye Toasts

Preheat oven to 375 F. with rack in middle.

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.

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.

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

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

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