Chipotle mayonnaise is becoming a hot condiment and is available in many supermarkets in one form or another. However it can also be made very quickly using a few ingredients. Whether you use the recipe below or the store bought variety, it works beautifully with the smoked salmon and dill in this appetizer. I have made this appetizer using both crackers and pumpernickel bread. The crackers give a nice crunch to the dish while the dark bread gives a dense chewy texture.
- 1 pound of smoked or barbequed salmon, finely chopped
- 12 rice crackers or pumpernickel bread, cut into 2 inch squares
- ¼ cup of fresh dill, finely chopped
- Chipotle Mayo
- 1 cup mayonnaise
- 2 canned chipotle peppers
- 2 tablespoons lime juice
Place ingredients for the mayo in a blender or processor and puree until smooth. Set aside. Place bread or crackers on a serving platter. Place a teaspoon of the mayo onto each cracker. Top each with a teaspoon of the salmon and sprinkle with a few sprigs of dill. Serve chilled.