Smoked Salmon and Whipped Cottage Cheese Toast

Place 1 tbsp raw pumpkin seeds in a small dry skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan frequently, until they are fragrant and lightly popped. Remove from heat and set aside.

Wash the half lemon. Grate the skin to yield 1/2 tsp lemon zest, then squeeze the juice to yield 1 tsp lemon juice.

Wash the fresh dill, strip the leaves from the stems, and finely chop to yield 1 tbsp chopped dill.

In a food processor or blender, combine 1 cup low-fat cottage cheese, 1 tsp lemon juice, 1/2 tsp lemon zest, and half of the chopped dill (1/2 tbsp). Blend on high speed for 1 to 2 minutes until completely smooth, light, and whipped.

Toast 2 slices of whole wheat bread in a toaster or oven until golden brown and crisp.

Wash and thinly slice 1/2 cup of English cucumber. Peel and thinly slice 1 tbsp of red onion.

Spread the whipped cottage cheese mixture evenly over the 2 slices of toasted bread. Layer 1/2 cup sliced cucumber on top of the cheese.

Drape 3.5 oz of smoked salmon over the cucumber layer.

Garnish the toast with 1 tbsp sliced red onion, 1 tsp drained capers, the remaining 1/2 tbsp chopped dill, and the toasted pumpkin seeds. Season with a pinch of freshly cracked black pepper if desired, and serve immediately.