Smoked Salmon With Yogurt and Capers |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I found this idea in Real Simple magazine for an easy breakfast idea. It would also be good for a light lunch, brunch, or snack. If not serving right away (like a breakfast buffet) it would be best to change the order of the layering so that the salmon is next to the toast or else you will have icky soggy bread. Ingredients:
2 slices country bread, toasted |
1/2 cup low-fat greek yogurt (plain) or 1/2 cup low-fat plain yogurt (strained, see note) |
3 ounces smoked salmon (sliced) |
1/4 small red onion, sliced thin |
1 tablespoon capers, drained |
fresh ground black pepper |
Directions:
1. Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon.
2. Top each with an equal amount of the smoked salmon.
3. Sprinkle with red onions and capers; season with black pepper.
4. NOTE: If using regular plain yogurt, you can easily make it the consistency of Greek yogurt by what I call straining. I use a small clean strainer and spoon some yogurt into it and let it drip over a bowl for 15 to 20 minutes until it reaches the desired consistency.
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