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Food & Recipes

Foodie 411

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Salmon and Cucumber Mini Smorrebrod (Smorrebrod med Roget Laks og Agurker)

WebMD Recipe from EatingWell.com

Ingredients

Prep: 15 | Total Time: 15

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

Instructions

Combine sour cream and yogurt in a small bowl.
Top each slice of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.

Tip

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.

Reviewed July 16, 2012