- 24
0/5
(0 Votes)
Ingredients
- YIELD 24 PIECES
- 3/4 cup finely chopped white onion
- 3 tablespoons drained capers
- 2 tablespoons (packed) chopped fresh dill
- 4 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 6 ounces cream cheese, room temperature
- 24 thin slices sourdough baguette
- 6 ounces thinly sliced smoked salmon, cut into 24 pieces
Preparation
Step 1
Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
Spread cream cheese over baguette slices.
Top each with 1 salmon piece, then generous 1 teaspoon relish.
Arrange appetizers on platter.