Three capers and a few sprigs of fresh dill on each of these gluten-free canapés add flavor while serving as apropos yuletide garnishes.
Salmon-Topped Mushroom Canapés
Serves: approximately 15
Ingredients
- 1 (8-ounce) package baby bella mushrooms, stems removed
- 2 tablespoons olive oil
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon ground black pepper
- 2 ounces cream cheese, softened
- 1⁄4 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 (3-ounce) package smoked salmon
- 2 tablespoons capers, drained
- Garnish: fresh dill
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- In a large bowl, toss together mushroom caps, oil, salt, and pepper. Arrange mushrooms, rounded side up, on prepared baking sheet.
- Bake until golden brown and liquid evaporates, flipping mushrooms halfway through, 20 to 25 minutes. Let cool completely.
- In a small bowl, whisk together cream cheese, yogurt, and lemon juice. Fill each mushroom cap with 1 teaspoon cream cheese mixture.
- Cut smoked salmon slices into pieces the size of mushroom caps. Top each mushroom cap with a salmon piece and a tiny dollop of cream cheese mixture. Serve within an hour.
- Just before serving, garnish with capers and dill, if desired.
