Title: Smoked Salmon Dill Canapes
Categories: Appetizer Snack Shellfish Smoke Salmon
Yield: 6 Servings

1/3	c	Light cream cheese
2	tb	Fresh dill
2	tb	Red onion
2	ts	Horseradish
4	oz	Smoked salmon, thin sliced
1	ts	Fresh lemon juice
1/4	ts	Black pepper
		Pinch salt
8		White or rye bread
24		Dill leaves (optional)

In small dish, combine creme cheese, minced dill and onion, horseradish, 1/2 tsp. lemon juice, salt, and coarse ground pepper. Mix well. Add remaining lemon juice to taste. Chill 2 hours. Lightly toast bread and cut into triangles (or use 1 1/2" cookie cutter to make 24 rounds.) Spread about 1 heaping tsp. on each piece. Arrange thinly sliced salmon, cut into irregular pieces, on top, and garnish with dill leaf. Serve chilled. Makes 24 rounds or 16 triangles.

From: Abby Mandel, The News-Journal, Daytona Beach, FL, Apr 6, 1995. Modified and typed by John Magness. From: John Magness Date: 03-15-96

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