HOMEMADE GRAVLAX ON PUMPERNICKEL
1 loaf pumpernickel cocktail bread, slices quartered
1 cup crème fraîche 1 shallot, minced 3 tbsp. capers, minced 1 ⁄4 tsp. grated lemon zest 1⁄8 tsp. pepper 1 lb. gravlax* 2 tbsp. minced fresh chives
1. Heat oven to 350°F. Spread bread slices on 2 baking sheets. Spray with olive oil cooking spray. Bake 15 min., rotating halfway. Cool. 2. In bowl, mix next 5 ingredients. Spread half of mixture evenly among toasts; top with salmon. Dollop each with remaining crème fraîche. Garnish with chives before serving.
*For gravlax: In bowl, mix 1⁄3 cup brown sugar and 1⁄4 cup salt.
Place 1 lb. salmon fillet skin side down in 13" x 9" baking dish. Drizzle with 3 tbsp. brandy; rub with sugar mixture, then cover with 1 cup chopped dill. Cover with plastic wrap; top with baking dish and heavy cans. Chill 3 days, basting with released liquid daily. To serve, scrape off dill, pat dry, trim skin and thinly slice. PER SERVING: 226 cal, 14g protein, 22g carbs, 2g fiber, 6g sugar, 10g fat
Homemade gravlax adds a touch of decadence, but prepared smoked salmon also works.