Pumpernickel Toasts With Smoked Salmon and Horseradish Cream

Pumpernickel Toasts With Smoked Salmon and Horseradish Cream Recipe
Photo: Leigh Beisch
Prep: 10 minutes. These make a light supper or elegant lunch entrée. Serve with a green salad tossed with sliced cucumber.


12 triangles (serving size: 3 triangles)

Nutritional Information

Calories 100
Fat 3 g
Satfat 1 g
Monofat 1 g
Polyfat 1 g
Protein 6 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 7 mg
Iron 1 mg
Sodium 681 mg
Calcium 21 mg


1 tablespoon light mayonnaise
2 teaspoons finely chopped fresh dill
1 teaspoon prepared horseradish
3 (1-ounce) slices pumpernickel bread, toasted
1 tablespoon capers
3 ounces thinly sliced smoked salmon
Dill sprigs (optional)
1 lemon, cut into wedges


1. Combine mayonnaise, dill, and horseradish in a small bowl.

2. Cut each bread slice into 4 triangles. Layer each slice with 1/3 of the mayonnaise mixture, a few capers, 1 slice salmon, and dill sprig, if desired. Serve at room temperature with lemon wedges.

Note: Nutritional analysis includes Sugars 0g.

May 2005
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