Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.

Makes 16 pieces

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

1/4 cup sour cream
3 tablespoons nonfat plain yogurt (preferably Greek-style)
16 slices cocktail-size thin rye or pumpernickel bread
16 slices cucumber
16 small sprigs fresh dill
16 slices Scandinavian-style cured salmon (gravad lax) or smoked salmon

Combine sour cream and yogurt in a small bowl. Top each slices of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.

NUTRITION INFORMATION: Per 2 pieces: 91 calories; 2 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 10 g carbohydrate; 7 g protein; 1 g fiber; 288 mg sodium; 62 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 1 lean meat

TIP: Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture—making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours.

MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.