Smoked Salmon with Ginger Butter
Simple and sophisticated, these easy but unusual canapes are sure to please. Ginger butter may be made up to a day ahead. Serve on pumpernickel or rye cocktail bread.
Servings: 30
Calories: 32kcal
Ingredients
- 1 Tablespoon heaping, fresh ginger, minced or shredded with a microplaner
- ½ cup (1 stick butter) at room temperature
- 4-6 ounces thinly sliced best-quality wild smoked salmon
- 1 loaf pumpernickel or rye bread, cocktail size (if unavailable, buy regular loaf and cut into triangles
- Freshly ground black pepper
- Fresh chives, chopped
Instructions
- Adjust oven rack to upper middle position. Preheat broiler.
- Place 1 heaping Tablespoon ginger and ½ cup butter in a small bowl and beat with electric beaters until smooth and fluffy. Set aside. Note: This step can be prepared the day before assembly and serving.
- Place about 30 squares of bread on a baking sheet. Place under broiler and toast on both sides, watching carefully to prevent burning. Usually, when the little breads start to curl up, I know they're ready to turn over. Don't worry, they'll flatten back out as they toast on the second side.
- Remove toasts from oven and set aside.
- Cut 4-6 ounces smoked salmon into strips or pieces that will fit on the toast.
- Spread each piece of bread generously with the ginger butter and top with a slice of salmon.
- Sprinkle with fresh chives and freshly ground pepper.
- Serve immediately.
Nutrition
Calories: 32kcal | Carbohydrates: 0.1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 54mg | Potassium: 9mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.04mg