Food & Cooking Recipes Appetizers Finger Food Recipes Rye Toasts with Smoked Salmon, Cucumber, and Red Onion 3.1 (49) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lisa Hubbard Servings: 4 Our rye toasts with low-fat cream cheese and smoked salmon will cure a craving for bagels and lox -- with fewer calories. Ingredients 8 thin slices rye bread 5 tablespoons plus 1 teaspoon low-fat cream cheese ½ English (hothouse) cucumber, peeled and thinly sliced diagonally 4 ounces thinly sliced smoked salmon ½ medium red onion, very thinly sliced 1 teaspoon drained capers, rinsed and patted dry Freshly ground pepper 1 lemon, cut into wedges Directions Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes. Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top. Rate it Print