Rye Toasts with Smoked Salmon, Cucumber, and Red Onion

Our rye toasts with low-fat cream cheese and smoked salmon will cure a craving for bagels and lox -- with fewer calories.

  • Servings: 4

Photography: Lisa Hubbard

Source: Martha Stewart Living, December 2004

Ingredients

  • 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

Directions

  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.

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