Recipe - Salmon Canapes With Dilled Honey Mustard

1 tablespoon Red onion; chopped fine
3 tablespoon Dijon mustard
1 tablespoon Honey
2 teaspoon Fresh dill; chopped
12 sl Cocktail rye bread
2 tablespoon Soft cream cheese
One fourth pound Smoked salmon lox; broken
into 24 pieces
24 Sprigs fresh dill

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 JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Apr
24, 1998