Source: dLife

Salmon spread on pumpernickel bread topped with cucumber and dill.

Servings

14 oz canned salmon , bones and skin removed; drained and chunked
8 oz low fat whipped cream cheese
0.25 tsp pepper, citrus blend
1 tbsp fresh lime juice (or lemon)
16 piece Bread, pumpernickel, thin slice
1 small cucumber, peeled , sliced thin or diced
1 tsp dried dill weed

1 In a mixing bowl, blend the salmon, cream cheese, pepper, and lemon/lime juice.
2 Cut the crusts from the bread and diagonally slice each piece in half, forming a triangle.
3 Spread an even amount of the salmon and cream cheese mixture on half of the bread triangles.
4 Top the salmon spread with the preferred amount of cucumbers and sprinkle on dill weed.
5 Top the triangles with the remaining pieces of bread.