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Smoked Salmon Appetizers

Smoked Salmon Wrap

Makes 8 servings


  • 1/4 cup reduced-fat or fat-free cream cheese, softened
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1/8 teaspoon ground red pepper
  • 4 ounces thinly sliced smoked salmon or lox
  • 24 melba toast rounds or other low-fat crackers


  1. Combine cream cheese, dill and pepper in small bowl; stir to blend. Spread evenly over each slice of salmon. Starting on the short side, roll up salmon slices jelly-roll fashion. Place on plate; cover with plastic wrap. Chill at least 1 hour or up to 4 hours before serving.
  2. Using a sharp knife, cut salmon rolls crosswise into 3/4-inch pieces. Place pieces, cut side down, on serving plate. Garnish each piece with dill spring, if desired. Serve cold or at room temperature with melba rounds.

Nutritional Information (Per Serving)

  • Calories: 80 (21% from fat)
  • Total Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 6mg
  • Sodium: 241mg
  • Carbohydrate: 10g
  • Dietary Fiber: 1g
  • Protein: 6g

Recipe Courtesy of: Diabetic Recipes for the Holidays ©2004 LW Press, a division of Publications International, Ltd. ISBN: 1-4127-2140-7