YIELD Makes about 2 dozen appetizers
Take the classic combination of lox, bagels and cream cheese and turn it into an elegant opening for your holiday festivities. Lox is smoked salmon that has been brine-cured before smoking, resulting in a saltier taste; if you wish, ask for the less salty "Nova" lox.
|1/4||cup reduced-fat or fat-free cream cheese, softened|
|1||tablespoon chopped fresh dill or 1 teaspoon dried dill weed|
|1/8||teaspoon ground red pepper|
|4||ounces thinly sliced smoked salmon or lox|
|24||melba toast rounds or other low-fat crackers|
|Fresh dill sprigs, (optional)|
- Combine cream cheese, dill and red pepper in small bowl; stir to blend. Spread evenly over each slice of salmon. Roll up salmon slices jelly-roll style. Place on plate; cover with plastic wrap. Chill at least 1 hour or up to 4 hours before serving.
- Using sharp knife, cut salmon rolls crosswise into 3/4-inch pieces. Place rolls, cut side down, on melba toast. Garnish each salmon roll with dill sprig, if desired. Serve cold or at room temperature.
|Serving Size:||1 Smoked Salmon Appetizer|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||21 %|