Smoked Salmon With Yogurt and Capers

threeovens's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 2

Yield: 4.0 toasts

• 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.