Salmon canapes with dilled honey mustard
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Red onion; chopped fine |
| 3 | tablespoons | Dijon mustard |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Fresh dill; chopped |
| 12 | slices | Cocktail rye bread |
| 2 | tablespoons | Soft cream cheese |
| ¼ | pounds | Smoked salmon lox; broken into 24 pieces |
| 24 | Sprigs fresh dill | |
Directions
1. In small bowl, combine onion, mustard, honey and chopped dill; mix well.
2. Spread each bread slice with cream cheese; top with mustard mixtre. Cut each bread slice in half diagonally. Top each bread triangle with salmon and dill. Serve immediately. Makes 24 appetizers. Formatted by Lynn Thomas.
Source: The Best Appetizer Cookbook by Pillsbury.
Recipe by: The Best Appetizer Cookbook Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 24, 1998