Pumpernickel Toasts with Smoked Salmon and Lemon-Chive Cream

  • Yield 6 servings

The classic combination of pumpernickel and smoked salmon gets livened up with a dollop of our tangy lemon cream.



1/2 cup Greek yogurt
2 tablespoons chopped fresh chives, plus more for garnish
1 tablespoon olive oil
1/2 teaspoon finely grated lemon zest
2 ounces smoked salmon
18 small pumpernickel toasts


Stir together yogurt, chives, oil, and zest in a small bowl.

Divide salmon among pumpernickel toasts, top each with about 1 1/2 teaspoons yogurt mixture. Sprinkle with remaining chives and serve.

Reprinted with permission from The Carb Lovers Diet Cookbook by Ellen Kunes and Frances Largeman-Roth, Oxmoor House.



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