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

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

Preparation

  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.
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