Bocados de salmón ahumado y cebollino

Ingredientes

• 3 radishes (, each cut into 4 rounds)
• 1 cucumber (, peeled, and sliced into rounds)
• Assorted small round gluten-free crackers of choice
• 3/4 cup (180 mL) plain Greek yogurt
• 3 tablespoons (45 mL) crème fraiche
• 6 ounces (120 g) smoked salmon or lox, (cut into bite-size pieces)
• 3 tablespoons (21 g) finely chopped red onion
• 2 tablespoons (6 g) finely chopped chives

Preparación

1. 1

   Arrange radishes, cucumbers, and crackers separately on a platter. Spoon ½ teaspoon yogurt over each radish slice, each cucumber slice, and each cracker. Top each with salmon and a small dot of the crème fraiche. Sprinkle with chopped red onion and chives for garnish. Serve chilled or at room temperature.