Makes 6 servings
1 can Wild Planet Wild Sockeye Salmon, undrained
Several slices pumpernickel bread
3 Tbsp sour cream or crème fraiche, if desired
1/4 cup capers, drained
2 Tbsp chopped fresh dill
1 fresh lemon, cut into wedges
Empty Sockeye Salmon into a small bowl. Gently flake fish with a fork and allow natural juices to be reabsorbed. Cut pumpernickel bread into triangles and arrange on a serving platter. Mound a tablespoon or so of salmon onto each triangle. Squeeze lemon over salmon. If using sour cream or creme fraiche, place a small dollop on top of salmon. Top each canape with a few capers and some dill. Serve with additional lemon wedges.