ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Salmon Rillettes and Dilled Yogurt

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Yield Makes 8 servings (serving size: 2 canapés)
This savory appetizer spread of smoked salmon is served over cocktail slices of pumpernickel bread and topped with an herb Greek yogurt. Make Smoked Salmon Rillettes and Dilled Yogurt a part of your party menu.

Ingredients

  • 1/2 pound smoked salmon, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 tablespoon finely chopped chives
  • 1/4 cup capers, drained and chopped
  • 2 tablespoons light mayonnaise, cream cheese, or crème fraÎche
  • 2 tablespoons fresh lemon juice, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup plain low-fat Greek yogurt
  • 2 tablespoons finely chopped fresh dill
  • 16 slices cocktail pumpernickel bread
  • Fresh dill fronds for garnish (optional)

Nutrition Information

  • calories 103
  • fat 2.9 g
  • satfat 0.4 g
  • monofat 0.8 g
  • polyfat 0.8 g
  • protein 8 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 501 mg
  • calcium 44 mg

How to Make It

  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.

  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.