Yield: 16 tablespoons
1/2 pound smoked salmon, finely chopped
1/2 small red onion, finely chopped
2 tbsp. capers, drained and chopped
2 tbsp. cream cheese
2 tbsp. fresh lemon juice, divided
1/3 cup plain low-fat Greek yogurt
2 tbsp. finely chopped fresh dill
pinch of black pepper
Toasts, pumpernickel bread, small pancakes for serving
In a medium bowl, stir together salmon, onion, chives, capers, cream cheese, 1 tablespoon lemon juice. In a separate small bowl, stir yogurt, dill, pinch of black pepper and remaining tablespoon lemon juice.
Spread 1 tablespoon salmon mixture onto each toast, pancake or pumpernickel slice. Top each with about 1 teaspoon dilled yogurt.