7 thin slices whole-grain bread
1/3 C. reduced-fat or nonfat sour cream
1 Tbsp horseradish
4 oz smoked salmon slices, cut into 20 1-inch strips
Freshly ground black pepper
Fresh dill sprigs

Using a 2-inch fluted round or other shaped pastry cutter, cut bread slices into 20 rounds. In small bowl, combine sour cream and horseradish. Top each bread round with about 1 tsp of mixture. Fold salmon slices atop cream; garnish with a sprinkle of pepper and a dill sprig. Serve at room temperature.

Yield: 20
Calories: 35
Fat: 1g
Fiber: 1.5g