Salmon Yogurt Canapes
Toasted crunchy baguette, with this garlicky yogurt and spinach mixture, add a slice of a cucumber and smoked salmon.
- 1 baguette
- 8-10 oz smoked salmon
- 2 cups chobani plain yogurt, 5.3 oz
- 1 cup spinach, lightly packed
- ¼ tsp lemon pepper seasoning
- 2 garlic cloves, minced
- 2 Tbsp chopped parsley
- dill for décor
- salt and pepper, optional
Preheat oven to 355°F. Slice baguette into about 24 thin slices.
Place the bread slices into a baking sheet and toast for about 5-8 minutes. Cool baguette slices completely before adding the yogurt mixture.
Finely chop the spinah and parsley.
In a bowl, combine the yogurt, spinach, minced garlic, and parsley.
Spread some mixture onto the toasted baguette. Add a slice of cucumber and salmon. Garnish with dill. Enjoy.