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Smoked Salmon with Dill Spread
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Prep
15
min
Total
15
min
Ingredients
8
Servings
12
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Ingredients
1
tablespoon lemon juice
1/2
cup soft light cream cheese (from 8-oz container)
1
tablespoon chopped fresh dill weed
1/2
teaspoon garlic powder
12
slices cocktail rye bread or pumpernickle bread
3
oz salmon lox, cut into 12 pieces
1
tablespoon finely chopped red onion
Fresh dill weed sprigs, if desired
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Steps
1
In small bowl, gradually stir lemon juice into cream cheese until smooth. Stir in chopped dill weed and garlic powder.
2
Spread 2 teaspoons cheese mixture on each bread slice. Place 1 piece of salmon on each appetizer. Top with onion and a dill sprig.
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Tips from the Pillsbury Kitchens
If cocktail rye bread isn’t available, try low-fat rye crackers instead.
Lox-cold, smoked salmon comes in wafer-thin slices. It doesn't flake into chunks like hot-smoked salmon does.
To remove some of the harshness from the raw red onion, after chopping, place in a fine mesh strainer and run under cold water for about 30 seconds, then pat dry before using.
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Nutrition Information
Nutrition Facts
Serving Size:
1 Servings
Calories
45
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
70mg
3%
Potassium
60mg
2%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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