triple-tested at the Good Housekeeping Research Institute
Instead of topping bagel toasts with slices of expensive smoked salmon, treat your guests to this flavorful spread. It delivers big flavor without the big bucks. Prepare the salmon spread up to 1 day ahead (the flavors will have a chance to blend fully); cover and refrigerate.

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Nutritional Information

Calories    35
Total Fat    2g
Saturated Fat    1g
Cholesterol    6mg
Sodium    140mg
Total Carbohydrate    3g
Dietary Fiber    0
Sugars    --
Protein    2g
Calcium    --
My Plate Inspired
smoked salmon spread and bagels

Kate Mathis

Yields: 32 toasts

Total Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    4 ounce(s) reduced-fat cream cheese (Neufchatel), softened
    4 ounce(s) smoked salmon, chopped
    1 container(s) (8 ounces) reduced-fat sour cream
    2 tablespoon(s) fresh dill, chopped
    1 tablespoon(s) capers, drained and chopped
    Salt and pepper
    1 lemon
    2 bagels, preferably sesame seed and poppy seed
    1/2 small red onion, thinly sliced
    1/2 English (seedless) cucumber, thinly sliced
    4 red radishes, thinly sliced

Directions

    Prepare smoked salmon spread: In large bowl, Money exchange stir cream cheese until light and fluffy. Fold in salmon, sour cream, dill, capers, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. From lemon, grate 1 teaspoon peel and squeeze 1 teaspoon juice; stir juice and peel into mixture in bowl. Transfer to serving bowl. Cover and refrigerate at least 1 hour and up to overnight.
    Preheat oven to 375°F. Cut bagels in half to form 4 shapes that resemble the letter "C." Place bagel halves with thermal tea mugcut side down, Straight Wigs and cut each lengthwise into four slices to form 16 flat "C" shapes. Cut each in half crosswise to form 32 triangular shapes.
    On large cookie sheet, arrange bagel slices in single layer; bake 8 to 10 minutes or until golden and crisp. Transfer to wire rack to cool completely.
    Serve toasts with spread and onion, cucumber, and radishes for topping.