These light bites made with smoked salmon and a yogurt dill topping are the perfect appetizer before a big meal or for a New Year’s Eve party.
Greek yogurt provides a creamy, light texture while dill provides a fresh flavor and antioxidants.
And this recipe is easy to make. Just combine the salmon, onion, chives, capers, mayonnaise, lemon juice, and pepper in a medium bowl. In a separate bowl, combine the yogurt, dill, remaining lemon juice, and pepper. Refrigerate the mixtures until ready to serve. Then spread a tablespoon of the salmon mixture onto each of the pumpernickel squares, and top with a teaspoon of the dilled yogurt. Top with dill and serve.
Enjoy two bites for 103 calories.
Ingredients: smoked salmon; red onion; chives; capers; light mayonnaise, cream cheese, or creme fraeche; lemon juice; freshly ground black pepper; low-fat Greek yogurt; fresh dill; cocktail pumpernickel bread
1/2 pound smoked salmon, finely chopped
1/2 small red onion, finely chopped
1 tablespoon finely chopped chives
1/4 cup capers, drained and chopped
2 tablespoons light mayonnaise, cream cheese, or creme fraeche
2 tablespoons fresh lemon juice, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup plain low-fat Greek yogurt
2 tablespoons finely chopped fresh dill
16 slices cocktail pumpernickel bread
Fresh dill fronds for garnish (optional)
1. In a medium bowl, stir together salmon, onion, chives, capers, mayonnaise, 1 tablespoon lemon juice, and 1/4 teaspoon pepper. In a separate small bowl, stir yogurt, dill, remaining tablespoon lemon juice, and 1/4 teaspoon pepper. Refrigerate mixtures until ready to serve.
2. Spread 1 tablespoon salmon mixture onto each of the pumpernickel squares. Top each with about 1 teaspoon dilled yogurt, and, if using, dill fronds.