Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker) (Printer-Friendly Version) | Eating Well
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Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)

http://www.eatingwell.com/recipes/salmon_cucumber_mini_sm_rrebr_d_sm_rrebr_d_med_r_get_laks_og_agurker.html

From EatingWell:  May/June 2008

Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smørrebrød which translates in Danish to "buttered bread" are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.

16 pieces | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

Preparation

  1. Combine sour cream and yogurt in a small bowl. Top each slice of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.

Nutrition

Per 2 pieces : 91 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 8 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 1 g Fiber; 288 mg Sodium; 62 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 lean meat

Tips & Notes