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