Yield
Makes 8 servings (serving size: 2 canapés)
Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

How to Make It

Step 1

In a medium bowl, stir together salmon, onion, chives, capers, mayonnaise, 1 tablespoon lemon juice, and 1/4 teaspoon pepper. In a separate small bowl, stir yogurt, dill, remaining tablespoon lemon juice, and 1/4 teaspoon pepper. Refrigerate mixtures until ready to serve.

Step 2

Spread 1 tablespoon salmon mixture onto each of the pumpernickel squares. Top each with about 1 teaspoon dilled yogurt, and, if using, dill fronds.

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