Smoked salmon dill canapes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Light cream cheese |
| 2 | tablespoons | Dill; minced |
| 2 | tablespoons | Red onion; minced |
| 2 | teaspoons | Horseradish |
| 1 | teaspoon | Lemon juice; fresh |
| ¼ | teaspoon | Pepper; coarsely cracked |
| pinch | Salt | |
| 8 | slices | White bread; thin slices ** |
| 4 | ounces | Smoked salmon; thinly sliced |
| 24 | Dill sprigs; for garnish | |
Directions
** The bread should be firmly textured white bread, lightly toasted, cut into 24 rounds with a 1½-inch diameter cookie cutter.
Put the cream cheese, minced dill, red onion, horseradish, ½ tsp lemon juice, pepper and salt in a small dish. Mix well. Add remaining lemon juice as needed. Chill 2 hours. Can be made a day ahead and refrigerated, covered airtight.
To serve, spread about 1 tsp cream cheese mixture on each toasted round. Arrange salmon on top. Garnish with dill sprig. Can be made up to 2 hours ahead and refrigerated. Serve chilled. Makes 24 canapes or about 6 servings.
Nutritional information per serving: 112 calories, 4g fat, 317mg sodium, 13mg cholesterol
** Dallas Morning News -- Food section -- 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95