Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Light cream cheese
2 tb Dill; minced
2 tb Red onion; minced
2 ts Horseradish
1 ts Lemon juice; fresh
1/4 ts Pepper; coarsely cracked
pn Salt
8 sl White bread; thin slices **
4 oz Smoked salmon; thinly sliced
24 Dill sprigs; for garnish

** The bread should be firmly textured white bread, lightly toasted,
cut into 24 rounds with a 1 1/2-inch diameter cookie cutter.

Put the cream cheese, minced dill, red onion, horseradish, 1/2 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

Browse by categories