Smoked Salmon Appetizers

By sexyswamprat

  • 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

  1. 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.

  2. Makes About 2 Dozen Appetizers.

Nutritional Facts

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

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