Source: dLife - JEH

Rye bread topped with cream cheese and salmon.

Servings

6 Bread, rye, thin slice , halved diagonally to form 12 triangles
2 tbsp fat free cream cheese
2 oz smoked salmon , thinly sliced and cut into 12 equal pieces
1 tbsp capers, drained , rinsed
12 pinch fresh dill weed (12 sprigs)
1 medium lemons , cut into wedges
1 pinch fresh dill weed

1 Spread 1/2 teaspoon cream cheese on each bread triangle.
2 Top each piece with 1 piece of salmon, a few capers, and 1 dill sprig.
3 Arrange canapés on medium decorative platter and surround with lemon wedges.
4 Serve at room temperature, garnished with remaining dill sprigs.

Make sure to use the nonfat cream cheese.