Mini Smoked Salmon Pizzas

Ingredients

• • 24 gyoza skins

  • Cooking spray 

  • 4 (1-ounce) slices cold-smoked salmon 

  • 1/2 cup (4 ounces) Neufchâtel cheese

  • 2 tablespoons finely chopped red onion 

  • 1 tablespoon capers

  • 1 teaspoon chopped fresh dill

  • 1/2 teaspoon grated lemon rind 

  • 48 (1/2-inch) chive pieces

Preparation

• 1. Preheat oven to 400°.

  2. Arrange wrappers in a single layer on 2 baking sheets. Lightly coat wrappers with cooking spray. Bake at 400° for 6 minutes or until crisp; cool.

  3. Cut each salmon slice into 6 equal portions. Combine cheese and next 4 ingredients (through rind), stirring well. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece. Garnish each with 2 chive pieces.

Cooking Light, November 2006