Smoked Salmon Melba Toasts
SmartPoints® value per serving
Remember when melba toast screamed “diet food”? Not with our elegant twist. Substitute thinly sliced prosciutto for the smoked salmon if you prefer.
Low fat cream cheese
1 Tbsp, or Neufchatel
2 Tbsp, finely chopped, seedless
Uncooked red onion(s)
1 Tbsp, chopped, finely chopped
½ oz, thinly sliced, cut into strips
- Spread the cheese on the toast rounds. Top with the cucumber, onion, and salmon.
Smoked salmon is salmon that has been cured through a smoking process in either hot or cool temperatures. Hot-smoking takes from 6 to 12 hours, cold-smoking from 1 day up to 3 weeks. So what’s lox? It’s salmon that has been cold-smoked and cured in brine (sometimes with added sugar).