CHEF JEFF — ONE BYTE AT A TIME: Smoked Salmon with Onion-Caper Cream

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It’s not too early to think of appetizers for the New Year’s Eve party. And you can’t go wrong with smoked salmon.

Smoked Salmon with Onion-Caper Cream

15 minipita bread rounds

2 tablespoons olive oil

Salt and freshly ground black pepper

½ teaspoon Italian seasoning

¾ cup reduced-fat sour cream

2 tablespoons minced red onion

1 tablespoon capers, drained and rinsed, chopped

2 to 3 ounces thinly sliced smoked salmon, cut into pieces

2 tablespoons snipped fresh dill

Preheat the oven to 375 degrees. Cut each minipita bread in half horizontally so you have 2 rounds. In a medium bowl, whisk together the olive oil, salt, freshly ground black pepper and Italian seasoning. Place the pita rounds in the bowl and toss to coat. Place the rounds on a baking sheet. Bake for 8 to 10 minutes or until lightly golden. Remove from the oven and set aside.

In small bowl, mix together sour cream, red onion and capers. Put small dollop of cream on each pita round. Top with a piece or several small pieces of salmon. Top with another small dollop of the cream. Sprinkle with fresh dill and serve.

Yield: 30 rounds.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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