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Rye Toasts with Smoked Salmon, Cucumber, and Red Onion

Per serving: 278 calories, 8 g fat, 18 mg cholesterol, 39 g carbs, 876 mg sodium, 13 g protein, 5 g fiber

  • Servings: 4
Rye Toasts with Smoked Salmon, Cucumber, and Red Onion

Photography: Lisa Hubbard

Source: Martha Stewart Living, December 2004


  • 8 thin slices rye bread
  • 5 tablespoons plus 1 teaspoon low-fat cream cheese
  • 1/2 English (hothouse) cucumber, peeled and thinly sliced diagonally
  • 4 ounces thinly sliced smoked salmon
  • 1/2 medium red onion, very thinly sliced
  • 1 teaspoon drained capers, rinsed and patted dry
  • Freshly ground pepper
  • 1 lemon, cut into wedges


  1. Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes.

  2. Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top.

Reviews (1)

  • fionabug 22 Jan, 2009

    I made these for a party and they were a big hit! I'll know to make more next time. You can also buy rye crips that have already been baked.

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