A nice combination of flavors that brings out the taste of the smoked salmon.
3/4 c. red onion, minced
5 T. capers, rinsed & drained
3 T. fresh dill, chopped & packed down
4 tsp. Dijon mustard
2 T. fresh lemon juice
salt & cracked pepper
6 oz. cream cheese, room temperature
1 sourdough baguette, sliced thin
8 oz. smoked salmon, sliced thin
lemon cut into small wedges
Stir first 5 ingredients together. Season with salt and pepper. Let flavors blend overnight.
Butter and lightly toast baguette slices under broiler 1-2 min. Spread cream cheese over slices. Top each with 1 salmon piece and 1 tsp. of relish over salmon. Arrange slices on platter and surround with lemon wedges. Makes 24 appetizers.
Option: can also be served on crackers.
|
