Delectable Appetizer Saves You Time

Wed., Aug. 10, 1994

Nancy Byal Better Homes

Your guests needn’t shy away from this showy buffet appetizer. It’s low in fat and full of flavor. Light cream cheese adds richness, yet contains about half the fat of regular cream cheese.

Better yet, this recipe lets you ease up on busy partyday preparations. Blend this creamy spread the day before and chill it, or make and freeze it for up to a month ahead.

Salmon-Dill Canapes

1 fresh salmon steak, - to 1-inch thick (8 ounces)

8-ounce package light cream cheese (Neufchatel)

3 tablespoons fresh dill or 1 tablespoon dried dill weed

2 tablespoons lemon juice

teaspoon salt

teaspoon white or black pepper

Bibb lettuce or leaf lettuce (optional)

3-ounce jar capers, drained

1 small red or white onion, finely chopped ( cup)

1 large cucumber, cut into -inch-thick slices

1 loaf baguette-style French bread, thinly sliced

Lemon slices (optional)

Fresh dill sprigs (optional)

Place the salmon steak on the unheated rack of a broiler pan. Broil 4 inches from heat for 5 to 7 minutes on each side or until the salmon just flakes easily when tested with a fork. Cover and chill until cool or until needed.

Remove skin and bones from the cooled salmon. Place salmon in a food processor bowl or blender container. Add cream cheese, dill, lemon juice, salt and pepper. Cover and process or blend mixture until smooth and combined. Cover and chill for up to 24 hours before serving.

To serve, if desired, line the center of a large platter with lettuce. Mound the salmon spread in the center of the lettuce. Arrange the capers and onions next to the salmon spread. Fill the rest of the platter with the cucumber and bread slices.

To assemble canapes, spread cucumber or bread slices with salmon spread and top with capers and onions. If desired, top platter or canapes with lemon slices and fresh dill.

Yield: about 40 appetizers.

Nutritional information per serving: 41 calories, 2 grams fat, 7 milligrams cholesterol, 2 grams protein, 4 grams carbohydrate, 92 milligrams sodium.

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