Cucumber and Salmon on Mini Bagels

Featured in the Honolulu Star-Advertiser on May 9, 2012.

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Ingredients:

Cucumber and Salmon on Mini Bagels

  • Non-stick cooking spray
  • 1 package (8 ounces) cream cheese, softened
  • 1 small cucumber, seeded, peeled and diced, drained well
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 12 miniature bagels, split
  • 6 ounces smoked salmon, thinly sliced

Directions:

Preheat oven at 350°F. Coat baking sheet with non-stick cooking spray. In a food processor, combine cream cheese, cucumber, dill, lemon juice, salt, and pepper, stopping to scrape down sides. Cover cream cheese mixture and chill 1 hour. Place split bagels on baking sheet. Bake 5 to 10 minutes or until toasted. Spread cucumber mixture on each bagel half and top with smoked salmon. Makes 6 servings.

Approximate Nutrient Analysis per serving:
320 calories, 16 g fat, 9 g saturated fat, 50 mg cholesterol, 700 mg sodium, 30 g carbohydrate, 2 g fiber, 1 g sugar, 14 g protein

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