A fresh new take on the classic lox & bagel. I also like to add any other fresh veggies I have in house to this open faced sandwich. Perfect for a light dinner or a weekend lunch.
1/3 cup reduced fat cream cheese, softened
1 tsp minced fresh chives
1 tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh thyme
1 tsp plain low-fat yogurt
1/2 tsp lemon juice
1 garlic clove, minced
3 Tbsp Dijon mustard
1 Tbsp chopped fresh dill
1 Tbsp water
2 tsp honey
6 (1-0z) slices rye bread
6 bibb lettuce leaves, cut in half
12 oz cold-smoked salmon, cut into thin strips
24 slices plum tomato
24 slices cucumber
3 hard cooked large egg whites, chopped
1. Combine first 7 ingredients in a bowl.
2. Combine mustard, dill, water, and honey in a bowl. Stir well with a whisk.
3. Spread 2 Tbsp cheese mixture over each bread slice. Top each with 2 lettuce halves, 2 oz salmon, 4 tomato slices, and 4 cucumber slices. Drizzle each sandwich with 2 tsp mustard mixture and sprinkle with 2 Tbsp egg whites.
Yield: 6 servings (231 calories, 6.9 g total fat, 2.6 g saturated fat, 17.2 g protein, 25.1 g carbohydrate, 3 g fiber, 23 mg cholesterol)
Cooking Light, November 2011