Smoked Salmon Canapes with Whipped Chive Cream Cheese #BrunchWeek
the perfect appetizer for a get together!
6ouncesroom temperature cream cheese
2tablespoonsplain low fat greek yogurtI used Stonyfield
1/2english cucumber sliced thin
1/4red onionsliced thin
1plum tomatoseeded and diced
12slicescocktail pumpernickel bread
Kosher salt and fresh ground pepper
chopped chives for garnish
In a medium bowl, beat the cream cheese and yogurt until light and fluffy. Using a rubber spatula, gently fold in the chopped chives.
Spread a teaspoon of the cream cheese mixture onto each slice of bread and then divide the salmon among them topping each with a sliver. Top each canapé with cucumber, red onion and tomatoes. Season with a little bit of kosher salt and pepper. Garnish with the remaining chives. Serve immediately.
Note: The cream cheese mixture can be made up to 24 hours in advance and stored in an airtight container refrigerated.