Source: dLife

This appetizer, made with salmon, dill and cream cheese, are great for any occasion.

Servings

0.25 cup low fat cream cheese , softened
1 tbsp fresh dill weed (or 1 tsp dried)
0.12 tsp ground red pepper (cayenne)
4 oz smoked salmon , thinly sliced (or lox, thinly sliced)
4 cup Crackers, melba toast, plain, rounds (equal to 24 pieces)

1 In a small bowl combine the cream cheese with dill and pepper then stir to blend and spread evenly over each thin slice of the salmon. Roll the salmon topped with cream cheese mixture in a jell-roll style and place on a plate, covering with plastic wrap. Chill for a minimum of 1 hour or up to 4 hours before serving.
2 Take a sharp knife and cut the salmon rolls into 3/4-inch pieces cutting crosswise and place the pieces on melba rounds facing the cut side of the rolls down and garnish with dill sprig if desired, serving cold or at room temperature