Makes 1 serving
Macros: 120 cal, fat 3g, carbs 14g, protein 13g, fibre 4g
1/4 c. Plain Greek Yogurt
2 slices Light Rye Crisp Bread
30 g Smoked Salmon (sliced)
2 tsp Fresh Dill (chopped)
Spread the greek yogurt evenly onto each crispbread. Top with the smoked salmon slices and fresh dill. Enjoy!
Leftovers - Best enjoyed immediately as the crispbread will soften over time.
Serving Size - One serving is equal to two topped crispbreads.
Additional Toppings = Capers, red onion, or cucumber.
No crispbread - Use cucumber slices, toasted bread, rice cakes, or any other type of cracker instead.
No yogurt - Use coconut butter, cottage cheese, or cream cheese instead and/or non-dairy version of these.