Pumpernickel Toasts With Smoked Salmon and Horseradish Cream

Prep: 10 minutes. These make a light supper or elegant lunch entrée. Serve with a green salad tossed with sliced cucumber.

Yield: 12 triangles (serving size: 3 triangles)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 100
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 6g
  • Carbohydrate: 12g
  • Fiber: 2g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 681mg
  • Calcium: 21mg


  • 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. 1. Combine mayonnaise, dill, and horseradish in a small bowl.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpernickel Toasts With Smoked Salmon and Horseradish Cream Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy