Pumpernickel Toasts With Smoked Salmon and Horseradish Cream

Pumpernickel Toasts With Smoked Salmon and Horseradish Cream Photo: Leigh Beisch


  • 1 tablespoon light mayonnaise
  • 2 teaspoons finely chopped fresh dill
  • 1 teaspoon prepared horseradish
  • 3 (1-ounce) slices pumpernickel bread, toasted
  • 1 tablespoon capers
  • 3 ounces thinly sliced smoked salmon
  • Dill sprigs (optional)
  • 1 lemon, cut into wedges


1. Combine mayonnaise, dill, and horseradish in a small bowl.

2. Cut each bread slice into 4 triangles. Layer each slice with 1/3 of the mayonnaise mixture, a few capers, 1 slice salmon, and dill sprig, if desired. Serve at room temperature with lemon wedges.

Note: Nutritional analysis includes Sugars 0g.

    Prep: 10 minutes. These make a light supper or elegant lunch entrée. Serve with a green salad tossed with sliced cucumber.
  • Yield: 12 triangles (serving size: 3 triangles)

Nutritional Information

Calories per serving: 100
Fat per serving: 3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 6g
Carbohydrate per serving: 12g
Fiber per serving: 2g
Cholesterol per serving: 7mg
Iron per serving: 1mg
Sodium per serving: 681mg
Calcium per serving: 21mg