Salmon & Cucumber Mini Smorrebrod (Smorrebrod med Roget Laks og Agurker)
Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smørrebrød--which translates in Danish to "buttered bread"--are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.
Make Ahead Tip: Cover and refrigerate for up to 8 hours.
Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture--making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours.
1/2 starch, 1 lean meat