Title: Salmon Canapes with Dilled Honey Mustard
Categories: Appetizer Dip
Yield: 24 Servings

	1 T	B red onion -- chopped fine
	3 T	B dijon mustard
	1 T	B honey
	2 t	s fresh dill -- chopped
	12 s	l cocktail rye bread
	2 T	B soft cream cheese
1	/4 l	b 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

From: Jewish-Food@eskimo.Com

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