1/4 c reduced-fat or fat-free cream cheese, softened
1 tbsp chopped fresh dill or 1 tsp dried dill weed
1/8 tsp ground red pepper
4 oz thinly sliced smoked salmon or lox
24 melba toast rounds or other low-fat crackers
Combine cream cheese, dill and pepper in small bowl; stir to blend. Spread evenly over each slice of salmon. Roll up salmon slices jelly-roll fashion. Place on plate; cover with plastic wrap. Chill at least 1 hour or up to 4 hours before serving. Using a sharp knife, cut salmon rolls crosswise into 3/4-inch pieces. Place pieces, cut side down, on serving plate. Garnish each salmon roll with dill sprig, if desired. Serve cold or at room temperature with melba rounds.
Makes About 2 Dozen Appetizers.
- Nutrients Per Serving
- 80 Calories
- 2 g Fat
- 1 g Saturated Fat
- 10 g Carbohydrate
- 6 g Protein
- 6 mg Cholesterol
- 241 mg Sodium
- 1 g Fiber