Smoked Salmon With Yogurt And Capers

• 2 slices country bread, toasted
• 1/2 cup low-fat Greek yogurt (plain) or 1/2 cup low-fat plain yogurt (strained, see note)
• 3 ounces smoked salmon (sliced)
• 1/4 small red onion, sliced thin
• 1 tablespoon capers, drained
• fresh ground black pepper

1. Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon.
2. Top each with an equal amount of the smoked salmon.
3. Sprinkle with red onions and capers; season with black pepper.
4. NOTE: If using regular plain yogurt, you can easily make it the consistency of Greek yogurt by what I call straining. I use a small clean strainer and spoon some yogurt into it and let it drip over a bowl for 15 to 20 minutes until it reaches the desired consistency.

country bread, lowfat, salmon, red onion, capers, fresh ground black pepper

Taken from www.food.com/recipe/smoked-salmon-with-yogurt-and-capers-472821 (may not work)