Pumpernickel, with its subtle sweetness and hearty flavor, provides the perfect base for an appetizing bite of smoked salmon topped with a lemon-dill crème fraîche mixture. You can prepare all of the components ahead of time, but assemble just before serving.
- 4 thin slices pumpernickel bread cut into 1 1/2-inch by 1 1/2-inch squares
- 1/2 cup crème fraîche
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon grated lemon zest
- 1/8 teaspoon fine sea salt
- 8 ounces smoked salmon cut into small pieces
Preheat the oven to 425°F. Place bread slices on a baking sheet and toast about 8 minutes or until crisp, flipping over halfway through baking. Let cool. Meanwhile, stir together crème fraîche, dill, lemon zest and salt. Top each piece of bread with a piece of salmon and a dollop of crème fraîche mixture. Serve immediately.
Per serving: 1 piece, 45 calories (20 from fat), 2.5g total fat, 1g saturated fat, 15mg cholesterol, 30mg sodium, 1g carbohydrates (0g dietary fiber, 0g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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