Smoked Salmon and Apricot Chutney on Rye Toasts |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | |||||||||
| INGREDIENTS: | ||
| 1 cup chopped dried apricots | 1 tablespoon olive oil | 1 cup chopped onion |
| 2 garlic cloves, chopped | 1 tablespoon finely chopped peeled fresh ginger | 1/2 cup apple cider vinegar |
| 1/3 cup (packed) golden brown sugar | 1/2 teaspoon dry mustard | 2 tablespoons chopped fresh cilantro plus 12 whole leaves |
| 12 1-1/2 inch squares cut from sliced rye bread | additional olive oil | 12 1/4-inch-thick slices smoked salmon (about 4 ounces) |
| 1 | Combine apricots and enough water to cover in small saucepan. Simmer 1 minute. Let stand 10 minutes to soften; drain. |
| 2 | Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add onion; saute until onion begins to brown, about 8 minutes. Add garlic and ginger; saute 2 minutes. Add garlic and ginger; saute 2 minutes. Add apricots, vinegar, brown sugar, and mustard. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until chutney is thick, stirring often, about 4 minutes. Remove from heat. Season with salt and pepper. Cool; mix in chipped cilantro. Cover; chill. |
| 3 | Preheat oven to 375 F. Arrange rye bread squares on small baking sheet. Brush squares with oil. Bake until almost crisp, about 8 minutes. Cool toasts. |
| 4 | Mound 1 teaspoon apricot chutney on each toast. Top with slice of salmon, then cilantro leaf. |