Makes about 32 canapés
Light, healthy, and visually appealing—the perfect party nibble. Use leftover cucumbers for salad, tossed with any leftover yogurt mix as dressing!
1 cup plain nonfat Greek yogurt
2 Tbs. chopped fresh dill
1 Tbs. microplaned lemon zest
1/2 tsp. coarsely ground black pepper
2 large European seedless cucumbers
8 oz. wild Alaskan cold-smoked salmon, thinly sliced
Tiny sprigs of dill for garnish
- Stir together yogurt, dill, lemon zest, and pepper. Chill at least 1 hour to blend flavors and firm slightly.
- Peel cucumbers partially, leaving four strips of peel on. Slice into quarter-inch rounds.
- Cut salmon into 2-inch pieces.
- Arrange cucumber slices on large sheet pan covered with waxed paper. Place 1/2 Tbs. of yogurt mix on each slice, top with folded piece of salmon, and add a sprig of dill on top. Refrigerate until ready to serve.
per canapé: 30 cal; 5g pro; 1g total fat (0g sat fat); 1g carb; 10mg chol; 5mg sod; 0g fiber; 0g sugars
Photo: Pornchai Mittongtare; Food Styling: Liesl Maggiore; Styling: Robin Turk
From article: Where there’s smoke…