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Heart Healthy

Here’s a healthy twist on cream cheese and lox. Filled with flavor, these Smoked Salmon Crisps are made with Parmesan cheese “crackers” and cream cheese.

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  • 1 cup shredded Parmesan cheese
  • 2 Tbsp all-purpose flour
  • Black pepper to taste
  • 2 Tbsp reduced-fat cream cheese
  • 2 tsp finely grated lemon zest
  • 1/2 tsp fennel seeds
  • 1/2 small fennel, finely chopped
  • 4 oz smoked salmon
  • Fennel fronds, chopped (for garnish)


Line a baking sheet with parchment paper. Preheat oven to 425°.

To make the crisps, mix the Parmesan with the flour and pepper to taste. Spoon teaspoonful-size rounds onto the prepared baking pan and flatten slightly with the back of a spoon.

Bake the rounds for 3 to 5 minutes, or until the cheese has melted and the round is crisp. With a spatula, transfer each crisp to a sheet of wax paper.

In a small bowl, mix the cream cheese with the lemon zest.

Spoon a small amount of the cream cheese mixture on top of each crisp. Sprinkle with a few fennel seeds, the chopped fennel and pieces of salmon. Garnish with fennel fronds, if desired.

Nutrition Facts

Serving size:
2 crisps

Per Serving: 

Calories: 64

Fat: 2g
Saturated Fat: 0g
Cholesterol: 10mg
Sodium: 388mg
Carbohydrates: 2g
Fiber: 0g
Protein: 6g

Serves 20

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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