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

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