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    You are in: Home / Recipes / Smoked Salmon With Yogurt and Capers Recipe
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    Smoked Salmon With Yogurt and Capers

    Smoked Salmon With Yogurt and Capers. Photo by threeovens

    1/1 Photo of Smoked Salmon With Yogurt and Capers

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    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.

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    Ingredients:

    Serves: 2

    Yield:

    toasts

    Units: US | Metric

    Directions:

    1. 1
      Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon.
    2. 2
      Top each with an equal amount of the smoked salmon.
    3. 3
      Sprinkle with red onions and capers; season with black pepper.
    4. 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.

    Ratings & Reviews:

    • on December 11, 2013

      55

      I love this version of an open salmon sandwich. The yogurt makes it lighter and healthier, plus it tastes great.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Smoked Salmon With Yogurt and Capers

    Serving Size: 1 (185 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 281.6
     
    Calories from Fat 37
    13%
    Total Fat 4.1 g
    6%
    Saturated Fat 1.3 g
    6%
    Cholesterol 14.1 mg
    4%
    Sodium 853.8 mg
    35%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 6.4 g
    25%
    Protein 19.2 g
    38%

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