Mini Smoked Salmon Pizzas

Mini Smoked Salmon Pizzas Recipe
Becky Luigart-Stayner
Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers.

Yield:

12 servings (serving size: 2 pizzas)

Recipe from

Nutritional Information

Calories 84
Caloriesfromfat 31 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 4.4 g
Carbohydrate 9.8 g
Fiber 0.4 g
Cholesterol 11 mg
Iron 0.7 mg
Sodium 230 mg
Calcium 18 mg

Ingredients

24 gyoza skins
Cooking spray
4 (1-ounce) slices cold-smoked salmon
1/2 cup (4 ounces) Neufchâtel cheese
2 tablespoons finely chopped red onion
1 tablespoon capers
1 teaspoon chopped fresh dill
1/2 teaspoon grated lemon rind
48 (1/2-inch) chive pieces

Preparation

Preheat oven to 400°.

Arrange wrappers in a single layer on 2 baking sheets. Lightly coat wrappers with cooking spray. Bake at 400° for 6 minutes or until crisp; cool.

Cut each salmon slice into 6 equal portions. Combine cheese and next 4 ingredients (through rind), stirring well. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece. Garnish each with 2 chive pieces.

Note:

Julie Grimes Bottcher,

November 2006
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