These simple, crowd-pleasing appetizers feature the time-honored combination of salmon and dill. Vodka provides an appetite-teasing kick, but if you prefer to avoid alcohol, substitute brewed black tea.

 
2 tablespoons lemon juice
2 tablespoons vodka or brewed black tea
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground pepper
8 oz. sliced smoked salmon, finely chopped
1/4 cup finely diced red onion
3 tablespoons chopped fresh dill
2 tablespoons drained capers, coarsely chopped
24 slices baguette (1/4 inch)
24 fresh dill sprigs
 
1. In medium bowl, whisk together lemon juice, vodka, oil, mustard and pepper. Add salmon, onion, chopped dill and capers; toss to mix well. (Topping can be made up to 8 hours ahead. Cover and refrigerate.)
 
2. Heat oven to 325ºF. Spray baking sheet with nonstick cooking spray. Arrange baguette slices in single layer on baking sheet. Lightly spray tops of slices with nonstick cooking spray. Bake 15 to 20 minutes or just until crisp and very light golden brown. (Toasts can be made up to 8 hours ahead. Store in airtight container at room temperature.)
 
3. Just before serving, mound about 1 tablespoon topping on each slice of toast. Garnish each with 1 dill sprig.
 
 24 appetizers
 
 PER APPETIZER: 30 calories, 1.5 g total fat (0.5 g saturated fat), 0 mg cholesterol, 120 mg sodium, 0 g fiber