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CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish	Appetizers/, Dips	24	Servings

INGREDIENTS

1	tb	Red onion; chopped fine
3	tb	Dijon mustard
1	tb	Honey
2	ts	Fresh dill; chopped
12	sl	Cocktail rye bread
2	tb	Soft cream cheese
1/4	lb	Smoked salmon lox; broken into 24 pieces
24		Sprigs fresh dill

INSTRUCTIONS

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 JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr
24, 1998

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