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Pumpernickel Toasts With Smoked Salmon and Horseradish Cream

Photo: Leigh Beisch
Yield 12 triangles (serving size: 3 triangles)
Prep: 10 minutes. These make a light supper or elegant lunch entrée. Serve with a green salad tossed with sliced cucumber.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis includes Sugars 0g.