Smoked Salmon Crips

Quick and easy appetizer.




1 small red onion, peeled, thinly sliced and separated into rings. 1 tablespoon white wine vinegar 2 teaspoons freshly squeezed lemon juice ½ teaspoon sugar pinch of kosher salt 1 cup 2% Greek style yogurt 2 teaspoons chopped fresh dill Fresh ground black pepper 8 ounces smoked salmon 8 thin slices of 7-grain bread crusts removed and cut in half (or 16 slices of party pumpernickel bread) Butter, optional 2 tablespoons capers

Nutritional information

No nutrition information available


Mix onions, vinegar, lemon juice, sugar and pinch of salt in small bowl. Set aside for 15 to 30 minutes. Mix yogurt, dill and ground pepper in another small bowl and set aside. Toast or broil 7-grain or party pumpernickel bread until crisp. Cool. Spread lightly with butter if using. Divide yogurt mixture evenly on bread slices. Divide salmon evenly on top of yogurt. Drain onions. Divide evenly on top of salmon. Sprinkle with capers. Serve.