Heat oven to 425°F. Have ready a 13⁄4-in. heart-shaped cookie cutter. Line a small baking dish with foil.
Place salmon in lined dish; sprinkle with pepper. Bake 10 to 15 minutes until opaque in center.
Meanwhile mix parsley, garlic, lemon peel and salt in a medium bowl.
While still hot, flake salmon (discard skin); add to bowl. Toss gently to mix.
Toast pumpernickel bread. Using cookie cutter, cut out 24 hearts.
Top hearts with salmon mixture. Place on serving platter. Garnish each with a dot of sour cream, diced pepper and parsley.
NOTE To garnish with sour cream, spoon it into a sturdy ziptop bag, snip a tip off a corner and pipe a dot on each.
Planning Tip: Can be made through Step 5 (including preparing garnish) up to 1 day ahead. Cover salmon mixture, bag garnish and refrigerate. Store bread hearts airtight at room temperature. Top hearts with salmon mixture up to 3 hours ahead, arrange on platter and cover with plastic wrap. Garnish up to 30 minutes before serving.
calories 114 fat 4g saturated fat 1g cholesterol 17mg sodium 250mg carbohydrate 12g fiber 2g
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